Recipe 55

Name:

Recipe name and category: Indian Spiced Potatoes Au Gratin-Side Dish

No. of servings:

Preparation time:

Recipe ingredients and directions:

1 tbs butter

2 large onions (or 3 medium onions)

6 large potatoes

1 tbs ground cumin

1 tsp tumeric

pinch cayenne

1-1/2 tsp kosher salt

2 cloves garlic, minced

freshly ground pepper to taste

1 cup half and half or cream

Preheat oven to 350˚. Melt butter in large skillet over medium-low heat. Add onions and cook, stirring frequently, until the onions are carmelized, about 30 minutes. Meanwhile, in a food processor, slice the peeled potatoes. Stir together the spice mixture and garlic. Butter a 9” x 13” baking dish. Layer half the potatoes in the dish and sprinkle with half of the spice mixture. Top with all of the onions. Layer the remaining potatoes on top and sprinkle with the remaining spice mixture. Pour the half and half or cream over the top. Cover with foil and bake for one hour. I have kept this dish warm at 200˚ for 30 minutes or so. It can be made ahead and reheated although I have never done so.

Recipe source: Nancy Davis, former FAIS extra curricular director

Recipe anecdote: It is great with turkey or ham and a wonderful dish to take to a buffet. It takes a good 30 minutes to carmelize the onions, so plan ahead.