Alex Guarnaschelli's Cheesy Tartiflette

The smell of this appetizer baking will send people straight to the kitchen! Eat this delicious dish to keep warm on a cold night. This is best served with dry white wine or a hoppy beer. 

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2 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 large white onions, halved and thinly sliced
Kosher salt
freshly ground black pepper
1/2 tsp Spanish paprika
5 large Idaho potatoes, diced (about 1 1/2 to 2-inches thick)
1 small camembert or brie cheese, rind trimmed off the bottom side

1. Preheat the oven to 375°F.

 

2. To make the onions and potatoes, heat a large skillet and add the oil. When it begins to smoke lightly, add the butter and the onions. Season with salt, pepper, and paprika. Cook, stirring from time to time, over medium heat until they become translucent, about 5-8 minutes. Add the potatoes. Season again with salt and pepper and increase the heat. The potatoes should eventually start browning. Add more butter, if desired. Cook for 10-12 minutes over medium heat, stirring from time to time so the potatoes brown on all sides.

 

3. Put the cheese in the middle of the skillet on top of everything and place the pan in the center of the oven. Bake until the cheese melts, about 8-10 minutes. Remove from the oven. The potatoes should be tender when pierced with the tip of a knife. Season with salt again. Serve immediately.

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