All the goodness of brunch in a single item. And by goodness I do mean artery clogging combination of ingredients. But it is very good and satisfying. Though next time I might try the ice water rinse technique with the potatoes and skip the flour, to see if I can make a slightly crunchier gluten-free crust.
2 vidalia onions
2-3 large russet potatoes
4 cups baby spinach
Most of a pack of bacon
1/2 cup milk
1/2 cup cream
5 table spoon butter + more for the tart pan
2 table spoon flour
a handful of grated cheese
salt and pepper
* optional : 1-2 table spoon white balsamic vinegar.
1. Thinly slice the onions. In a large skillet, combine with 2 table spoon of butter and a pinch of salt and pepper. Allow to slowly cook on medium-low heat until deeply golden.
Deglaze with a bit of water once in a while, to remove any stuck on sugary bits at the bottom and incorporate those back into the onions.
3. Melt the remaining 3 table spoon of butter. Peel and shred the potatoes. You need about 4 cups of shredded potatoes.
From this point on you want to move fast. The potatoes will oxidize fast, first taking on a pinkish hue then going grey. Doesn’t change the taste but looks less appetizing.
7. Bake in a 400F oven for 35-40 minutes.
Take out from the oven and allow to cool.
See the places where we can see the black bottom plate of my tart dish? Don’t do that. So really pay attention when packing in the shreds at the previous steps. It’ll become evident why in the next few steps.