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1
In a saute pan, over medium heat, melt 2 tablespoons of butter.
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2
Add the onions.
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3
Season with salt and pepper.
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4
Saute until wilted, about 2 minutes.
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5
Season both sides of the liver with salt and pepper.
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6
Season the flour with salt and pepper.
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7
Dredge the liver in the flour, coating completely and shaking off the excess.
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8
In a large skillet, over medium heat, melt remaining 2 tablespoons of the butter.
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9
When the butter is hot, add the liver.
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10
Cook for 1 minute on each side, remove from the pan and set aside.
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11
To serve, place a serving of the gratin in the center of each plate.
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12
Lay a piece of the liver next to the gratin.
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13
Spoon the onions over the liver.
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14
Garnish with parsley
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15
Preheat the oven to 400 degrees F.
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16
In a mixing bowl, whisk the cream and yolks together.
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17
Whisk well.
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18
Season with salt and pepper.
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19
Butter a square-baking dish.
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20
Lay a layer of the potatoes over the bottom of the pan.
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21
Season the layer with salt and pepper.
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22
Sprinkle with an eighth of the cheese.
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23
Ladle 1 cup of the cream mixture over the cheese.
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24
Lay another layer of the potatoes over the cream mixture.
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25
Using your hands, firmly press the layers together.
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26
Repeat the above process with the remaining ingredients.
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27
Place a piece of parchment paper over the potatoes and cover with foil.
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28
Place in the oven and cook for 30 minutes.
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29
Remove the foil and continue to cook for 15 minutes.
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30
Remove from the oven and cool completely.
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31
Reheat and slice into individual servings.
