|
Oven to 375 degrees. Butter a Grandma Bonnie's Pie Plate. heat 1 c stock and the butter in large skillet over medium heat. Add the onion and garlic, bring to a boil, and cook until all of the liquid has evaporated. Continue to saute the onions until they caramelize, about 3-5 minutes, stirring frequently. Transfer them to a large mixing bowl. Peel potatoes and slice into 1/4 inch rounds, using a sharp knife, food processor outfitted with a slicing disk, or a mandoline. Work quickly to keep the potatoes from oxidizing. Add slices to teh cooled onions, sprinkle with thyme, paprika, salt, pepper and flour, and gently toss together. Add milk, remaining cup of stock and half of the gruyere cheese. Combine well and pour the mixture into the pie plate. Sprinkle with the remaining gruyere followed by teh parmesan. Cover loosely with foil; place pie plate on a baking sheet on teh middle shelf of the oven and bake for 1 hour. Raise the temperature to 400 degrees, remove the foil and bake for an
|
|
additional 30-40 minutes or until the potatoes are tender when poked with a knife adn teh cheeses are golden brown. If the top browns too quickly, cover again with foil until the potatoes are fully cooked. Allow to set for 10 minutes before serving. Competely cooled and tightly covered, the potatoes may be refrigerated 1 day in advance. To reheat, remove teh dish from teh fridge 30 minutes prio to reheating. Cover the dish with parchment paper and then foil. Bake at 300 degrees for 35-45 minutes or until hot.
|
