10 Serves
215 Mins
Preheat your oven to 180°C and position a rack in the top third of the oven.
In a large skillet or Dutch oven, heat half of the olive oil over high heat. Add the onions and a pinch of salt, cooking for 4-5 minutes until softened.
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Vitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
477 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Reduce heat to medium, stir in the butter, and cook for 10-15 minutes until the onions begin to caramelize. Lower the heat further and continue cooking for another 20 minutes until deeply golden.
While onions cook, use a mandoline to slice the potatoes into 1/8-inch rounds. In a bowl, toss the potato slices with heavy cream, 1 teaspoon of salt, and black pepper.
Slice the tomatoes into 1/4-inch rounds using a knife. Arrange them on a plate and season with the remaining salt and pepper.
Spread half of the caramelized onions into a 10x10 inch gratin dish. Layer half the potatoes and tomatoes on top, drizzling with a portion of the cream mixture, a tablespoon of olive oil, and half the basil.
Scatter the remaining onions over the first layer, then top with the remaining potatoes and tomatoes. Pour the rest of the cream and olive oil over the top, seasoning with the remaining basil.
Cover the dish tightly with aluminum foil and bake for 2 hours until the potatoes are tender.
Increase the oven temperature to 230°C, remove the foil, and bake for an additional 30 minutes until the top is golden brown.
25
g95
g20
g
Yemeni
