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Ingredients
- 2 Tbsp. butter - (1/4 stick)
- 1 Tbsp. extra virgin olive oil
- 6 x white boiling onions - (abt 9 ounce total) thinly sliced
- 2 lb Yukon Gold potatoes peeled, and cut into 1/2" to 3/4" cubes
- 2 c. water
- 1/4 c. creme fraiche (or possibly whipping cream) Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley for garnish
Directions
- Heat 1 Tbsp. butter with oil in heavy large pot over medium heat. Add in onions and saute/fry till soft, about 5 min. Add in potatoes and 2 c. water; bring to boil.
- Cover and simmer till potatoes are tender, stirring occasionally, about 25 min. Uncover and simmer till almost all water evaporates, about 5 min. Remove from heat.
- Add in creme fraiche and 1 Tbsp. butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.
- This recipe yields 4 servings.
- Comments: Cubed and cooked simply with small white onions, Yukon Gold potatoes are combined with creme fraiche and butter while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 83 | 26% |
| Total Fat 9.46g | 12% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 63mg | 3% |
| Potassium 1164mg | 33% |
| Total Carbs 54.86g | 15% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.71g | 5% |
| Protein 6.55g | 10% |
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Reviews
July 9, 2010
This recipe was delicious, though I added french onion dip instead of heavy creme and it came out lovely with extra flavor.I've cooked/tasted this recipe!
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