Servings: 6 to 8
For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added to the sauce.
The dish can be prepared but not baked up to 3 days. Cover and refrigerate, then bring to room temperature before baking.
I cooked that tonight and, to my taste, it was kinda bland. Were I to make it again, I'd use ham stock instead of the mild reduction of the water the onions were cooked in, and I'd sauté some garlic or garlic scapes with the spring onion tops. So this time in, I did those retroactively: added ham base, garlic powder, and more white pepper to the sauce, tasting as I went. Really, really good.
I’ve made this a couple times, and always enjoy it. Nicer than baked or mashed potatoes, but not as rich as a gratin. This is a keeper!
These were terrific. Reminded me of a dish my grandmother made at Easter so I added frozen peas in the last 5 minutes or so in the oven. And I used unpeeled baby potatoes steamed as directed. The onion broth makes this dish tastier and lighter than the one in my memory. It is absolutely delicious made ahead!
Really good, robust flavor and not as rich as a gratin. Since i was cooking for a two person meal, I cut the recipie in half. We later regretted it, as we wanted to have more leftovers!
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