From the Monday Morning Cook Club cookbook
Contributed by Kaye Edelman
My whole style of cooking changed when I converted to Judaism because of the kashrut laws. This recipe is the result of that. I really loved the creamy potato bakes I grew up eating, but I didn't want to mix meat and milk, so the recipe needed to change. After searching and experimenting for some time, I finally adapted a potato gratin into this recipe.
1/3-cup olive oil
2 large onions, halved and thinly sliced
1 teaspoon chopped thyme or rosemary leaves
1 lb. 14 oz. waxy potatoes, sliced
Sea salt and freshly ground black pepper
1-cup chicken stock
Preheat the oven to 350F. Grease a 6-cup gratin dish or shallow ovenproof dish. Heat the oil in a saucepan over medium heat. Add the onion and cook for 20 minutes, or until soft and golden brown, stirring occasionally.
Remove from the heat and stir in the thyme or rosemary.
Arrange one-third of the potato in the prepared dish, top with one third of the onion and season with salt and pepper. Repeat with two more layers, finishing with the onion.
Gently pour the stock over the top of the potato and onion, until just covered. Cover with foil and bake for 1 hour. Remove the foil and bake for a further 15–20 minutes, or until golden brown.
Recipe: Kosher, meat