I see no reason you couldn't add cheese to that, but with those onions i
would be tempted to add chicken instead, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> it certainly wouldn't be an every day food, sorta one of those treat
>> foods, and when we do make it we put in the ham or hamburger and cheese,
>> so you get the flavors without as much of the sauce, my mom once made it
>> with chicken, it wasn't bad but not my favorite... I have been
>> considering trying to make it with some vegetable that had less carbs
>> but haven't decided which one to use... Lee
>
> This is not my recipe but Gordon Ramsey's. Very good and because it
> contains a lot of onion it is less carby. There is no dairy in it but it
> tastes like there is. I wonder if cheese could be added to it? Note that
> I was given a similar recipe using vegetable broth. I have used that also
> and it is very good too.
>
> 2 lbs Yukon Gold potatoes, peeled and sliced thin
> 4 cups thinly sliced onion
> 1 tbsp fresh thyme
> 1 tsp fresh rosemary
> 3/4 tsp salt
> 3/4 tsp pepper
> 3 tbsp olive oil, divided plus more for brushing
> 3 large cloves garlic, chopped
> 1 1/4 cup reduced sodium chicken broth
>
> In skillet, sauté garlic in 2 tbsp olive oil. Add onions, sprinkle with
> salt and pepper to taste,
> and cook until tender, about 8 minutes. Add rosemary and thyme and cook
> for
> 2 minutes.
> Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with
> 1/4
> tsp salt and pepper.
>
> Add half of onion mixture. Repeat and top with last 1/3 of potatoes.
> Pour
> broth over the mixture.
>
> Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to
> 425
> for 30 minutes.
>
> Remove foil and bake until potatoes are tender and start to brown.
>