2large russet potatoeswashed and ends cut off for spiralizer
Salt & pepper
4ozGruyereManchego or white cheddar cheese
green onion topsrosemary or chopped parsley for garnish, optional
Cut a slit in one side of onion, stopping near center. Spiralize with the straight blade, which will cut the onion into thin slices.
Heat oil and butter in skillet over medium, and add onion. Sauté until it begins to brown, about 15 minutes. Add garlic and cook 1 more min. Set aside.
Spiralize 1 potato using the shredder or julienne blade. Place in greased deep 3 quart casserole. Drizzle with a little olive oil and season liberally with salt and pepper. Drizzle with 1/8 cup heavy cream. Add 1/2 of cheese.
Top potato with cooked onions. Spiralize the second potato and place on top of onions. Repeat as first potato, drilling with oil, cream and seasoning. Top with remaining cheese.
Cover dish and refrigerate until baking if desired.
Bake covered at 400 for 30 minutes. Remove cover and continue baking until top is golden and a knife inserts easily, about 20-30 minutes.
Garnish with green onion tops, rosemary or parsley
*it is easier to spiralize a whole onion than a half of one, so go ahead and do the whole onion and reserve the rest for another use.