Ham, the centerpiece of our Easter menu, pairs well with dry Rosé wine. Light tannins and berry fruitiness make it a thirst-quenching partner for ham’s salt cure. The acidity and dry finish of the Compton Rosé of Pinot Noir also complement this potato side dish which is one of my favorite recipes. I hope you enjoy it with your Rosé. ~ Tabitha
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Ingredients
- 2 Tbsp olive oil
- 4 cups thinly sliced onions (sliced crosswise)
- 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
- 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper if that is what you have)
- 1 teaspoon of butter to butter the gratin or casserole dish
- 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
- 1 teaspoon finely minced fresh rosemary
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Instructions
Method
1 Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
2 Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper. (If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil.)
3 Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions.
Pour stock over the potatoes. Sprinkle with remaining cheese.
4 Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.