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Potato Lasagna with Caramelized Onions
  1. Scrub potatoes with vegetable brush under cold running water. Peel and cut into thin slices. Place slices in large pot with cold water to cover.
  2. Over medium high heat, heat to boiling, then simmer just until tender, about 5 minutes. Drain well. In large skillet over medium-high heat, heat 2 tablespoons of the clarified butter. Add onion slices and cook stirring occasionally, until very tender, about 10 to 15 minutes. Set aside.
  3. Preheat oven to 400°. Brush bottom and sides of 9x13-inch baking pan or dish with 1 tablespoon of the clarified butter. Layer ¼ of the sliced potatoes over bottom of pan. Season with 1/3 of the salt and 1/3 of the pepper. Spread on 1/3 of the caramelized onions, then 1/3 of the Sour Cream Sauce and 1/3 of the Parimigiano-Reggiano cheese. Repeat layers, ending with potato slices, reserving 2 tablespoons Parmigiano-Reggiano.
  4. Drizzle top with remaining clarified butter. Cover with foil and bake 20 minutes. Remove foil and top with reserved cheese. Bake 10 to 15 minutes longer. Let stand about 10 minutes, and then cut into squares to serve.
Sour Cream Sauce:
  1. In microwaveable container, microwave stock, cream and bay leaf until hot, about 1 to 1 ½ minutes. In saucepan over medium heat, melt butter. Stir in flour and cook and stir about 3 to 4 minutes to cook roux. Do not scorch. Slowly whisk hot broth mixture into roux. Simmer, stirring frequently, until thick and creamy, about 5 to 10 minutes. Remove from heat. Remove bay leaf. Blend in sour cream and seasonings.
Recipe Notes

Nutritional Analysis per serving:  362 calories, 7 g protein, 49 g carbohydrates, 15 g fat (39% of calories from fat), 47 mg cholesterol, 5 g fiber, 743 mg sodium.

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