In a buttered baking pan place 3/4 inch thick slices of potatoes each on a basil leaf.
Chop one small onion into half circles, place in a mixing bowl and sprinkle with either white sugar, brown sugar, or a combination of both, very lightly. Mix to coat.
In a sauce pan combine either vegetable or beef stock and one cup heavy whipping cream. Heat to a simmer and reduce slightly. Grate in Parmigiano-Reggiano cheese and continue simmering until cheese is melted in. Pour over potatoes in baking pan. Liquid should be about 1/4 inch deep (or slightly deeper depending on how much sauce you wish to yield) in the pan.
Sprinkle the potatoes with seasoning* enough to lightly coat and place whole crushed garlic cloves around the potatoes.
Place onions on top of the seasoned potatoes and cook about 6 inches from the top of the oven on 350 F for about 45 minutes or until potatoes are fork tender.
It's absolutely beautiful, enjoy.
*Seasoning:
Equal parts salt, fennel seed, rosemary, half amount of ground black pepper.
Chop one small onion into half circles, place in a mixing bowl and sprinkle with either white sugar, brown sugar, or a combination of both, very lightly. Mix to coat.
In a sauce pan combine either vegetable or beef stock and one cup heavy whipping cream. Heat to a simmer and reduce slightly. Grate in Parmigiano-Reggiano cheese and continue simmering until cheese is melted in. Pour over potatoes in baking pan. Liquid should be about 1/4 inch deep (or slightly deeper depending on how much sauce you wish to yield) in the pan.
Sprinkle the potatoes with seasoning* enough to lightly coat and place whole crushed garlic cloves around the potatoes.
Place onions on top of the seasoned potatoes and cook about 6 inches from the top of the oven on 350 F for about 45 minutes or until potatoes are fork tender.
It's absolutely beautiful, enjoy.
*Seasoning:
Equal parts salt, fennel seed, rosemary, half amount of ground black pepper.
VIEW 3 of 3 COMMENTS
So how do you decide on either white sugar, brown sugar, or a combination of both??
Got it. Mainly white with a pinch of brown. I'll try to remember all that if I ever try to cook.