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Categories:
onion olive oil butter sweet onions salt sugar sherry wine vinegar chicken broth ground pepper potato gold potatoes buttermilk butter salt Asiago cheese
Viewed: 48 - Published at: 5 years agoIngredients
- onion
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups sweet onions, sliced thin
- salt
- 1 tablespoon sugar
- 1 tablespoon sherry wine vinegar
- 12 cup chicken broth
- ground pepper
- potato
- 3 lbs yukon gold potatoes, peeled and cut into even size pieces
- 34 cup buttermilk (or more)
- 14 cup melted butter
- salt and pepper
- 12 cup grated asiago cheese
Method
- Heat oil and butter in a large skillet.
- Add onions and salt and saute until the onions begin to soften.
- Sprinkle in the sugar, turn the heat to medium-low and continue to cook, stirring occasionally until the onions turn golden brown.
- Stir in the vinegar and stock and raise the heat to high.
- Reduce until the stock is almost gone.
- Season with salt and pepper.
- Remove from heat.
- While the onions are cooking, cook the potatoes in boiling salted water until tender.
- Drain well and let dry on the turned off burner.
- Mash the potatoes and beat in buttermilk and butter.
- Add more buttermilk if needed to make them creamy.
- Season with salt and pepper.
- Preheat the oven to 375F.
- Butter a large gratin dish.
- Layer 1/3 of the potatoes then 1/2 the onions.
- repeat the layering ending with potatoes.
- Sprinkle with Asiago and bake for 20-25 min until the top is browned and the potatoes are hot.
- Can be made ahead and heated when needed.
