Caramelized Onion and Potato Flan

I first tasted this at Kathleen's place and it has become my husband's favourite potato dish since. Tthe recipe comes from the Best of Bridge cookbook . I like making it for company because it's an unusual way to serve potatoes and it's a make ahead dish.

It is one of those recipes in which the amount of each ingredient varies according to the

size of your pan and how many people you are cooking for.

You will need:

onions

butter

potatoes
Gruyre cheese
salt and pepper

Pick your pan first.

I use a glass, straight sided flan dish - either a 9 inch to serve 4-6 people

or a 12 inch to serve 6-10 people. You can use a glass pie plate if you don't have a flan dish.

Lightly butter the pan.

Slice 2-4 large onions. I usually cut them in half first and then slice them lengthwise but you can use your prefered method. Just don't chop them. You want nice onion strings.

Place onions in fry pan with 1-2 Tbsp. butter and saute slowly until onions are a deep caramel

colour. This will take about 20 minutes.

Peel and slice 2-4 large potatoes. I use a mandoline and slice them right into the flan dish.

Cover the bottom of the pan with potato slices - if you want to be fancy you can overlap the slices in a spiral pattern - and sprinkle lightly with salt and pepper.

Cover potatoes with 1/2 of the caramelized onions.

Grate Gruyre cheese over the onions

Repeat with another layer of potatoes, caramelized onions and Gruyre cheese.

Bake uncovered in 350 degree oven for about 50 minutes.

Cut into wedges and serve.