Potato Tian with Caramelized Onions and Parmesan

I was recently sent some wonderful little colorful potatoes from Tasteful Selections to try. Since I am originally from Idaho, it only makes sense that I love, love, love potatoes! I received two bags–one of a mixture of yellow, red, and purple baby potatoes and one bag of purple passion potatoes. I was especially excited to try the purple potatoes because I had never tried them before. I decided to make this potato tian with caramelized onions and Parmesan recipe, using all three potatoes at once.  The potato tian turned out really beautiful and delicious, and it paired nicely with juicy steaks, roasted tomatoes, and some crusty bread.

Potato Tian with Caramelized Onions and Parmesan

Ingredients:

• 1 tbsp butter or olive oil, plus more oil for drizzling before baking
• 1 yellow onion, sliced
• 5-7 baby red potatoes, sliced thin
• 5-7 baby yellow potatoes, sliced thin
• 5-7 baby purple potatoes, sliced thin
• Sea salt and freshly cracked pepper, to taste
• Dash of crushed red pepper flakes, to taste
• Dash of thyme, to taste
• ¼ cup chicken broth or vegetable broth
• Parmesan cheese, grated
• Italian seasoned panko crumbs
• Fresh parsley, chopped

How to Make a Potato Tian with Caramelized Onions and Parmesan:

Preheat the oven to 375 degrees. Coat a round baking dish with olive oil cooking spray.

Heat the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 5-7 minutes, or until soft and tender. Season the onions with a dash of sea salt, freshly cracked pepper, crushed red pepper flakes, and thyme to taste.

Pour the onions into the round baking dish.

Slice the potatoes with a mandolin or sharp knife, then layer alternatively in the baking dish on top of the onions, fitting them into a tight spiral, making only one layer.

Pour the chicken broth on top, then drizzle with some olive oil. Season the potatoes with sea salt, freshly cracked pepper, crushed red pepper flakes, and thyme to taste. Top the Tian with a bit of shredded Parmesan cheese.

Cover with foil and bake in the oven for 30 minutes.

Remove the foil, sprinkle a bit of Italian-seasoned panko crumbs on top, and bake for another 15-20 minutes, or until the potatoes are tender and the panko crumbs are golden.

Remove from the oven, sprinkle with chopped parsley, then serve and enjoy.

 

 

Giveaway Winner:

The winner of the Tate’s Bake Shop Cookbook and box of cookies is number 203 ~ Iz. Please e-mail me your mailing address so I can pass the information on to Tate’s. Congratulations!!