Potato Tian with Caramelized Onions and Parmesan
Servings 4
Equipment
- Round Baking Dish
- Large skillet
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
Instructions
- 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.