What's cooking Wednesday

Tonight was the last meal from the cookbook of the month, A Year of the Best. It is a recipe I flagged when I flipped through the book at the beginning of January. It's called Caramelized Onion and Potato Flan. It's kind of a scalloped potato thing, but with onions. There isn't much to it, but it was pretty yummy. We had it with grilled steelhead trout. Yum.

Saute 2 large onions, thinly sliced over low heat in butter about 20 minutes, until caramelized. Slice 6-8 medium potatoes thinly and grate a good amount of emmenthal or gruyere cheese. Grease a 9x13" baking dish and layer half the potato slices in a shingle fashion and season with salt and pepper. Top with half the onions and cheese. Repeat next layer, ending with cheese. Bake at 350 for 50 minutes or until potatoes are fork tender.

I used only three large-ish potatoes and I think it could have used more onions. Next time I'll do four onions and the reduced number of potatoes. Would be really yummy with beef, but it went great with fish too.