The weather is finally amazingly warm and I am just crossing my fingers that it stays this way.
The nights, however, are quite chilly, and that’s when I start to crave warm, dense foods. A good rule to have with this is to try to simplify these dishes as much as possible and perhaps omit the fillers (the not-so-important caloric ingredients that don’t affect taste too much).
For this dish, I was thinking of a potato casserole sans the egg/cream. The mustard gives it that sour bite and thickness characteristic of cream. The potato tempers the onion.
Just glorious–for breakfast, lunch or dinner
GK Potato & Onion Sauté
- 1-2 tbsp butter
- 2 small white onions, chopped
- 1 white potato, sliced
- 1-2 tsp salt
- 1 tsp pepper
- 2 tsp mustard
Chop the white onion.
Cut the potato width-wise into thin slices. This gives the dish chunky shapes to attack with your fork and a crispy, quick finish on the stove.
Next, melt the butter on medium heat in a saucepan.
Salt & Pepper
Let the onions sweat for a bit. They will take longer than the potatoes to cook, so you want them to get a head start.
When the onions hint on yellow, add the sliced potatoes and cover the pot for 4-5 minutes.
After several minutes, the potatoes have had time to steam. Remove the lid and toss the mixture.
Alternate between mixing, closing the lid, and mixing. You want the mixture to cook/steam at once. Letting it sit in place allows for the potatoes to attain a crispy, brown finish, and the lid lets them steam to a soft center.
When the potatoes are crispy and the onions caramelized to perfection, add the mustard! The mustard gives the entire dish a certain roundedness, a bite, a depth. It’s the perfect complement.
After you mix the mustard in, let the potatoes and onions continue to cook for 2-3 more minutes, allowing all the flavors to marry together.
Ready to serve! Caramel savory deliciousness.