Recipe

Potato Onion Cheese Tart Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago Gorgeous tart you could serve for lunch, or supper or even for a brunch. Use the cheeses you like best! This comes from Chef Erwin Dreshler in Chicago. Prep:20m Cook:60m Servings:8	Deliathecro
	easy

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Ingredients

2 Tbsp. butter

2 onions, medium diced

8 Idaho Potatoes, boiled, peeled and julienned

1 cup Asiago cheese, grated

1 cup Fontinella cheese, grated

4 Tbsp. dill, finely chopped

to taste, salt and pepper

6 eggs

1 cup cream

to taste, paprika

to taste, mustard, coarse

to taste, sour cream

Directions

Preheat oven to 350°F. Butter a 9 inch fluted pan with a removable bottom.

Melt butter in a small saucepan and saute onions until golden. Reserve.

In a large mixing bowl, combine potatoes, sauteed onions, grated cheeses, dill, salt and pepper.

In a separate bowl, whisk the eggs and cream until combined.

Pour the egg mixture over the potato mixture and mix gently with a spatula.

Fill the prepared pan with potato/egg mixture, smoothing top of potato tart with spatula.

Sprinkle top with paprika.

Bake for one hour and let cool.

Wet a thin knife with hot water and trace around the fluted edges of the pan. Unmold and serve warm or at room temperature with coarse mustard and sour cream.

Note: Asiago and Fontinella cheese may be substituted with 2/3 cup each of Provolone, Parmesan and Swiss cheeses (keep 2 cups total).

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