KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves 10 as a side.
"I don't bother to peel the potatoes, but you can if you like. You're going to want to use a mandoline, if you have one, to slice the potatoes. If not, you can use a knife, it just takes a bit longer."
Recipe inspired by the Tomato Potato Gratin in Sunday Suppers at Lucques by Suzanne Goin, Knopf 2005.
Prep time: 30 min - Cook time: 180 min
1 teaspoon whole cumin seeds
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
6 cups thinly sliced yellow onions (about 2 pounds / 32 oz / 910 g)
1 tablespoon unsalted butter
1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes
1/2 cup / 120 ml heavy cream
2 pounds / 32 oz / 910 g ripe tomatoes
a small handful of basil leaves, slivered
sea salt and freshly ground pepper
|
1st Keep
 Patrice_Sartor
|
Comments