Description
This would definitely make an excellent addition to your holiday meal or your nightly dinner.
Ingredients
Scale
- 1.5 lbs small Yukon gold potatoes (thinly sliced into rounds)
- 2 medium onions thinly sliced lengthwise
- 3 cloves of garlic sliced thinly
- Olive oil
- Splash of apple cider vinegar
- 1 tsp salt
- Creamy Dill Sauce
- 1 pint of light cream
- 3 tbs fresh chopped dill
- 1.5 tsp black pepper
- 1.5 tsp red chili flakes
- 2 tsp salt
- Splash of lemon juice
- 1.5 tbs butter
- 1 tbs flour
Instructions
- Wash and slice the potatoes. Then place them in cold water.
- In a pan heat oil on medium heat. Add the onions and garlic, and then add the apple cider vinegar and mix in. Cook until the onions are soft and golden brown. Set aside
- In a small sauce pan place on medium heat. Add the butter and let it melt. Then add the flour (I think this is like a roux…maybe). Mix until it creates this creamy brown mixture.
- Add the cream and mix in, preferably whisk in. Then add the black pepper, red chili flakes and salt. Whisk until all of the lumps are out. Once the lumps are gone, add the dill. Put on medium low heat, stirring frequently. Cook until the sauce thickens a bit and then set aside.
- Heat your oven to 350F degrees. Grease an oven proof dish. Remove the potato slices from the water and pat them dry. Then create two layers of potato (lay them out nicely), then sprinkle some of the onion mixture, then spoon and spread the cream sauce. Repeat until all of the potatoes, onions and sauce are used. For mine I had two layers.
- Place in the over for an hour. Remove and let it cool for five minutes. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 1 hour