Potato Lasagna with caramelized onions Recipe
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Sour Cream Sauce
1 cup Vegetable Stock
1/2 cup whipping cream
1 bay leaf
2 tablespoons flour
1/2 cup sour cream
1 teaspoon sea salt
1/16 teaspoon ground white pepper
For the Potato Lasagna
4 tablespoons clarified butter, divided
3 cups very thinly sliced Walla Walla Sweet Onions
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1/2 cup grated Parmigiano-Reggiano
Potato Lasagna with caramelized onions from Chef John Howie's cookbook Passion & Palate
serves 12 - precise following of the recipe will yield the best result - preheat the oven to 325º
Prepare the Sour Cream Sauce:
In a saucepan, combine the vegetable stock, whipping cream and bay leaf, stirring to blend well. Heat over medium-high heat until the mixture starts to simmer, then lower the heat to medium.
In a heavy-gauge saucepan, melt the butter over medium heat. Add the flour, stirring to create a roux. Let the roux cook for 3 to 4 minutes. Do not scorch.
Slowly whisk the warm stock mixture into the roux. When all the stock has been added, continue to cook for 10 minutes,or until the sauce becomes thick and creamy.
Turn off the heat and blend in the sour cream, salt and pepper. Let cool, then refrigerate until needed.
Prepare the Potato Lasagna:
Place 2 tablespoons of the clarified butter in a sauté pan over medium heat. Add the onions and cook, stirring constantly, until they are tender and lightly caramelized. Remove from the heat and let cool.
Using a 4 inch deep 12 by 9 inch baking dish, baste the bottom and sides of the pan completely with 1 tablespoon clarified butter.
Layer a quarter of the potatoes on the bottom of the pan. Season with a third of the salt and pepper. Next, layer a third of the caramelized onions. Then add a third of the sour cream sauce and 2 tablespoons of the grated cheese. Follow this procedure two more times. Then top with the remaining potatoes and baste with 1 tablespoon clarified butter.
Cover with foil and bake for 60 minutes. Remove the foil and top with the remaining grated cheese.
Increase the oven temperature to 375º F,
... then return the pan to the oven and bake, uncovered, for 15 minutes, or until the cheese is light golden brown. Remove from the oven, let cool slightly, then cut into 3-inch squares and serve.
1 cup Vegetable Stock
1/2 cup whipping cream
1 bay leaf
2 tablespoons flour
1/2 cup sour cream
1 teaspoon sea salt
1/16 teaspoon ground white pepper
For the Potato Lasagna
4 tablespoons clarified butter, divided
3 cups very thinly sliced Walla Walla Sweet Onions
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1/2 cup grated Parmigiano-Reggiano
Potato Lasagna with caramelized onions from Chef John Howie's cookbook Passion & Palate
serves 12 - precise following of the recipe will yield the best result - preheat the oven to 325º
Prepare the Sour Cream Sauce:
In a saucepan, combine the vegetable stock, whipping cream and bay leaf, stirring to blend well. Heat over medium-high heat until the mixture starts to simmer, then lower the heat to medium.
In a heavy-gauge saucepan, melt the butter over medium heat. Add the flour, stirring to create a roux. Let the roux cook for 3 to 4 minutes. Do not scorch.
Slowly whisk the warm stock mixture into the roux. When all the stock has been added, continue to cook for 10 minutes,or until the sauce becomes thick and creamy.
Turn off the heat and blend in the sour cream, salt and pepper. Let cool, then refrigerate until needed.
Prepare the Potato Lasagna:
Place 2 tablespoons of the clarified butter in a sauté pan over medium heat. Add the onions and cook, stirring constantly, until they are tender and lightly caramelized. Remove from the heat and let cool.
Using a 4 inch deep 12 by 9 inch baking dish, baste the bottom and sides of the pan completely with 1 tablespoon clarified butter.
Layer a quarter of the potatoes on the bottom of the pan. Season with a third of the salt and pepper. Next, layer a third of the caramelized onions. Then add a third of the sour cream sauce and 2 tablespoons of the grated cheese. Follow this procedure two more times. Then top with the remaining potatoes and baste with 1 tablespoon clarified butter.
Cover with foil and bake for 60 minutes. Remove the foil and top with the remaining grated cheese.
Increase the oven temperature to 375º F,
... then return the pan to the oven and bake, uncovered, for 15 minutes, or until the cheese is light golden brown. Remove from the oven, let cool slightly, then cut into 3-inch squares and serve.
