This recipe is one of the first recipes I ever cooked using the new potatoes from my garden. I used Russian Banana's and boy did it make them shine. I still use this recipe often. It is a standard, it's easy and delicious with all kinds of other dishes. —thirschfeld
6 to 8
cippolini or pearl onions, peeled and trimmed, root left intact to hold it together
12 to 16
fingerling potatoes, scrubbed and rinsed
3 to 6
garlic cloves, peeled, the number depends on their size and if they are large cut them in half
unsalted butter, softened
10 or so
sprigs of thyme
Kosher salt and fresh ground black pepper
Heat the oven to 325? F. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.
Place them into a oven proof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil,
Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until the everything is dark and mysterious from the balsamic glaze. Serve.