I am literally counting the minutes to the upcoming long weekend. All I want to do is sleep, eat double chocolate muffins and milo balls, and binge watch The Americans. Only 3 694 minutes to go, although I won’t really trust my math skills if I were you.
In other news, I’ve got meself some new glasses (to look through, not to drink from)(also, that should be read with a heavy Irish accent). Yay! 🙂 I’m pretty happy with the frame – mat scratchy denim blue – but I need some time adjusting to the stronger lenses. I find myself walking like a Lipizzaner. Don’t ask.
Aaaand back to today’s recipe. The creamiest most decadent potato bake that you have ever tasted. With caramelized onions. And fresh rosemary. Oh, and it’s topped with parmesan cheese. Can you taste it yet?
Luckily I don’t need me new glasses to make this (why does the voice in my head sound like a leprechaun??)
6 large potatoes, peeled and thinly sliced
4 onions, sliced
4 tablespoons brown sugar
2 tablespoons balsamic vinegar
500 ml cream
4 tablespoons parmesan, finely grated
Few sprigs of fresh rosemary
- Fry the onions in a splash of olive oil over a medium heat. Once the onions turn translucent, add the brown sugar and balsamic vinegar. Fry for another 5 minutes until the onions become sticky, remove from the heat and set aside.
- In an ovenproof dish, set a layer of potatoes, a layer of caramelized onions, and another layer of potatoes on top of the onions. Continue layering until the potatoes and onions are done.
- Pour the cream over the potatoes and onions and top with parmesan and a few sprigs of fresh rosemary. Bake for about 1 hour at 200 degrees or until the potatoes are cooked.
- Best served hot, but also delicious the day after with a green salad.