Recipe of the Week

2 Tablespoons butter

2 cups sliced onions

1 1/2 pounds potatoes, rinsed and sliced no more than 1/4-inch thick

2 cups chicken or vegetable stock

2 cups cream

salt and pepper to taste

1 cup grated Parmesan cheese

1 1/2 cups breadcrumbs

1/2 cup grated asiago cheese

Heat the butter in a large sauté pan and cook the onions over a medium heat.  Reduce the heat, cover and continue cooking until the onions are caramelized, about 15 minutes.

In a large pot, combine potatoes, stock and cream and season with salt and pepper.  Simmer, stirring gently so as not to break the potato slices.  Cook until barely tender, about 10 minutes.  Use a slotted spoon to transfer a layer of potatoes into a buttered, deep 9 x 13 baking dish.  Add enough potato liquid from the pot to cover.  Sprinkle with the Parmesan cheese and add a layer of onions.  Repeat until the dish is full. Leave at least 1-inch of rim showing.

Combine breadcrumbs and asiago cheese and sprinkle over the top.  Bake 40 to 50 minutes until golden brown and bubbly.