Empty shelves of my refrigerator are staring me in the face, so raiding the refrigerator and praying for inspiration is my mantra today.
Now this may be a terrible omen to begin my first submission to Amanda & Merrill's Food52 with a post rooted in frugality but since you are asking for a 'pennies on the dollar' kinda dish, this one in my opinion has as good a chance as any. So with a deep breath, here we go!
My gray cells are obviously firing away as I try to assimilate some remnants of a meal as my eyes were furiously scanning the meagre contents inside, the door perched open with my foot and hands pulling out whatever is in the way.
First I pulled out the bagels - my kids do love bagels and then I see one lonesome red potato with more 'eyes' than an alien in a star wars film (which meant it had to be used up), some chives and thyme at the bottom of the crisper, followed by an almost used up carton of sour cream, an itty bitty wedge of goat cheese and some fresh garlic.
Now though I don't really have a plan per se, is but I figure as long as I add some caramelized red onions, the sucker's gotta taste good! I mean let's face it ....caramelized onions have saved the day more times than I care to remember!
So here goes, toasted bagels, topped with some yummy sauteed onions, topped with roasted red potatoes tossed in with some olive oil and thyme then grilled and served with some sour cream, goat cheese & chives crème fraîche.
Onions - Peel, discard skin & ends. Quarter and then slice into thin 1/4 circles. Set aside.
Garlic - Peel, discard skin. Slice and set aside.
Potato - Cut away any eyes or brown spots on the potato. Rinse & drop the potato in the boiling water. Reduce heat to low. Cover the pan with a tight fitting lid and cook for 10 minutes.
Drop the cooked potato into some cold tap water and once it is cool enough to handle, place on a mandolin.
Using the (in my case the thickest 3.0) setting on the mandolin cut the potato into about 1/8" thick slices (slices are a little thinner in reality).
Place the potato slices in a bowl. Drizzle 2 tbs olive oil, salt and pepper. Toss and set aside.
On medium heat add the olive oil to the pan. Add the butter. As soon as the butter melts add the garlic & the thinly sliced onions. Saute for about 15 minutes on until the onions are soft and slightly brown. Remove from heat and set aside.
Faux goat cheese crème fraîche topping-
In a bowl, add the sour cream, goat cheese. Stir to break up the goat cheese as best you can. Add the chopped chives & stir. Set aside in the refrigerator to chill.
Preheat the oven to broil. Separate the bagels into halves. Toast the bagels in a toaster on the bagel setting or in a toaster oven till lightly brown.
Place the bagels on a baking tray lined with parchment paper. Using a pastry brush, apply 1/2 tbs olive oil over the bagel halves.
Evenly distribute the cooked onions over the bagels. Arrange the potato slices overlapping if needed on the bagels. Drizzle the remaining olive oil over each bagel.
Place the baking tray under the broiler in the broiler pan if you have a gas stove for about 5 minutes or until the potatoes are sizzling and slightly brown.
If using an electric oven broil in the main oven for 10 minutes or so until the potatoes are sizzling and slightly brown.
Cook's Note - The bagels will also turn a nice golden brown. Do not allow the bagels to burn waiting for the potatoes to brown!
Arrange on a platter and top with dollops of the faux Goat Cheese Creme Fraîche. Serve Immediately.