This week, WWDH brings you my choice, these potato stacks. I was intrigued when I came across the recipe and more intrigued as I placed them into muffin tins and later watched the paper dissolve.
In a way, this was a more difficult recipe than usual because it was time consuming. Slice the onions and cook. Slice the potatoes. Layer in papered tins. Bake twice, once covered, once uncovered. When it was all over, it had consumed quite a bit of time.
I have not tasted one yet so I can't give it a rating of any kind. We have a Jewish holiday coming up and I decided to serve it then. I will just have to come back after Shevuos (holiday) and let you know.
Below is Donna's recipe which I followed pretty closely. I used vegetable broth instead of chicken stock. I also used my mandolin to slice the potatoes and that made them perfect for this recipe. I was able to get about five thin slices between the two onion rings.
My onions fell apart in the skillet and I had some difficulty transferring them to the muffin tins. With a little ingenuity, I put them back together using my hands.
caramelised onion and potato stacks adapted from Donna Hay
2 tablespoons olive oil
3 onions, thickly sliced
500g potatoes, peeled and thinly slicedl
⅔ cup organic vegetanle broth
I meant to put herbs from the garden on top and completely forgot.
Preheat oven to (350ºF).
******Please check out the other WWDH bakers and see what they are sharing with us.******* Kayte Gaye Sarah Margaret
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