Spiralized Onion & Potato Pie
Ingredients
- 1/2 large sweet onion peeled and trimmed*
- 1 T olive oil
- 1 T unsalted butter
- 1 tsp minced garlic
- 2 large russet potatoes washed and ends cut off for spiralizer
- Salt & pepper
- Olive oil
- 1/4 cup heavy cream
- 4 oz Gruyere Manchego or white cheddar cheese
- green onion tops rosemary or chopped parsley for garnish, optional
Instructions
- 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
Notes
*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.