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Nutrition Facts
Serving Size 1 (171g) Recipe makes 8 servings
Calories 247
Calories from Fat 109		(44%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 7.2g	36%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 120mg		5%
Potassium 464mg		13%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 2.4g	9%
	Sugars 2.6g
Protein 10.7g		21%
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Caramelized Onion and Potato Flan

Recipe #363280 | 1½ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Nif
Mar 28, 2009

5 ingredients and only 3 steps! This recipe was highly recommended by one of the nurses that I work with. It is an easy and elegant side dish from the Best of Bridge ladies. Excellent with ham or roast beef. Enjoy!

SERVES 8 (change servings and units)

Ingredients

2 tablespoons butter
2 large onions, thinly sliced
6-8 medium baking potatoes, peeled and thinly sliced
salt & freshly ground black pepper
1/2-3/4 lb gruyere cheese or emmenthaler cheese, grated

Directions

1
In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
2
Grease a 9" x 13" or large round baking dish. Layer half the potatoe slices in a shingle fashion and season. Top with half the onions and cheese. Repeat next layer, ending with cheese.
3
Bake at 350F for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.

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Featured Reviews for This Recipe

From: diner524

On Apr 11, 2009

Excellent!!! Loved these potatoes, as I am an onion lover and potato lover and the two of them together was wonderful. I served them with a marinaded flat iron steak and salad. Will definitely make this again. Thanks Nif for a wonderful new potato dish and was made for Potluck Tag!!!

2 people found this review helpful

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From: mikekey

On Mar 29, 2009

This is so easy and SO tasty! Love the sweetness of the onions with the bite of the Gruyere. Cooking time was right on. The only mistake I made was cutting the recipe in half. Now no leftovers Made for Spring 2009 PAC.