Tender potato slices are layered with caramelized onions and bathed in rosemary bourbon butter then fried till golden brown in a world famous NUCU Frying Pan. Your family and friends will beg you for the recipe.
- ½ cup Unsalted butter, melted
- ½ cup Smoked or regular blue cheese, crumbled (optional)
- 3 lbs. lg. Russet potatoes, thinly sliced
- 2 med. Sweet yellow onion such as vidalia, cut into strips
- ½ tsp. Fresh ground black pepper
- 1 tsp. Kosher salt
- 1 Tbsp. Honey flavored bourbon
- 2 cloves Garlic
- 2 Tbsp. Fresh rosemary, chopped
- 1 Tbsp. Fresh chives, chopped
In a small blender, combine butter and next 5 ingredients. Blend until smooth. Transfer to a small glass measuring cup and set aside.
Pre-heat an 11” NUCU natural pan over medium-low heat. Pre-heat oven to 400 degrees. Add onions and 1 tablespoon of prepared rosemary butter. Saute’ mixture for 10-15 minutes or until deep golden brown. Transfer mixture to a small bowl and set aside. While onions are cooking, slice potatoes and stack them into stacks about 2 1/2" high. Set aside.
In the same pan, removed from the heat, add 1 tablespoon of prepared rosemary butter, then add the potato stacks into the bottom of the pan. If the potatoes fall over, it's o.k. Fry potatoes over medium heat for 7-10 minutes or until edges of potatoes are browned. Drizzle remaining rosemary butter over potatoes. Transfer pan to oven and roast for 1 hour or until potatoes are tender. Remove from oven, spoon the butter mixture in the pan over the potatoes and top each stack of potatoes with reserved onions, blue cheese and sprinkle with chopped chives.
Serve either out of the pan or transfer potatoes to a serving plate.