Ingredients:
2 tablespoons olive oil
3 large Spanish onions, peeled and sliced thinly
2 garlic cloves, finely chopped
salt & freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup fresh flat leaf parsley, finely chopped
1 cup gruyere cheese, grated
Directions:
Heat oil in a large saute pan over medium heat.
Add the onions and cook slowly until caramelized.
Add the garlic and balsamic vinegar and cook for 2 minutes.
Preheat oven to 375 degrees F.
Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper.
Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley.
Repeat to make 5 layers.
Sprinkle the cheese over the top of the potatoes.
Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
Servings: 4-6
Time preparation: 10 min.
Time total: 60 min.