Potato, Onion, and Cheddar filling

 

Potato, Onion, and Cheddar filling - Make with Savory Crust 

By Natalie Bradley

1 large yellow onion

1 tablespoon butter

½ pound Cheddar cheese

½ pound yukon gold potatoes peeled and cut into ⅛ inch slices

1 ½ teaspoons kosher salt

¾ cup heavy cream

1 egg yolk

1. Cut the onion in half and cut into ¼ inch half-moon slices
2. Melt the butter in a large saucepan over medium high heat. When it begins to sizzle, add half of the onion. Cook until the onion is translucent, about 2 minutes. Add the remaining onions and saute until softened, about 15 minutes. Turn the heat down to medium low and cook, stirring frequently and adding a few tablespoons of water if the pan begins to dry out, until the onion is brown and caramelized, 45-60 minutes. Spread the carmelized onion in the tart shell. Set aside
3. Preheat oven to 350
4. Cut the cheese into ⅛ inch slices, then cut at least 30 1-inch squares (I use a cookie cutter for that). Finely chop the remaining cheese and set aside.
5. Place the tart shell on a rimmed baking sheet. Add a single layer of potato slices over the onions and season with ¾ teaspoon of salt. Sprinkle the chopped scrapes of cheese evenly over the potatoes. Layer the remaining potato slices over the cheese and season with the remaining ¾ teaspoon salt.
6. In a small bowl, whisk together the heavy cream and egg yolk. Carefully pour the cream mixture over the tart, letting the liquid sink into the gaps between the potato slices.
7. Layer the cheese slices over the top. Cover the surface but make sure there isn’t any cheese hanging over the edge.
8. Bake the tart on the rimmed baking sheet for 40-45 ,minutes until a knife inserted in the center indicates the potatoes are tender. Broil on high for 2 minutes to create a crisp, golden cheese crust.
9. Serve hot…but cold slices also make a delicious breakfast.