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1
Preheat the oven to 425 degrees F/gas mark 7.
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Slice the potatoes as thinly as you can, cover them with water, and set aside.
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3
In a small saute/fry pan over high temperature, heat 1 Tbsp.
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of the extra virgin olive oil till smoking warm.
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Add in the onion and cook till the onion has caramelized to dark brown, about 5 min.
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Set aside to cold.
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7
In a small bowl, mix together the cream, rosemary, and salt and pepper.
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Set aside.
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9
Drain the potatoes.
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In a large ovenproof pan, heat the remaining Tbsp.
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of extra virgin olive oil till very warm.
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Add in sufficient potatoes to cover the bottom of the pan (about one third of the potatoes) and cook till they are browned.
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Remove the pan from the heat and sprinkle about half the sauteed onion over the potatoes, then half the grated Fontina and half the minced olives.
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14
Drizzle with half the seasoned cream.
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15
Add in a layer of uncooked potatoes, then the remaining onion, cheese, and olives.
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Drizzle with the remaining cream and top with a final layer of uncooked potatoes.
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Place the pan in the oven and bake till the potatoes are fork-tender, 25 to 35 min.
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Set aside to cold for 5 min, then flip over onto a large plate.
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Serve the Caramelized-Onion Potato Gratin hot.
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NOTES: When you prepare this side dish, it's a good idea to use a nonstick pan-it makes removal and clean-up a lot easier.
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Caramelized-Onion Potato Gratin is particularly good with roast or possibly grilled lamb.
