An indulgent dish, perfect for holidays, and not a drop of dairy in sight, important for some including those who keep kosher and have some kind of meat or poultry as the main. I first ate this in the home of surrogate parents (who did keep kosher) as part of a Thanksgiving meal. These dear people are no longer with us, but their recipe lives on. —Steve
What You'll Need
Yukon Gold potatoes
large yellow onions
olive oil, more if needed
vegetable oil spray
warm low sodium chicken broth, more if needed
large eggs, beaten
truffle oil (optional)
kosher salt, or to taste
black pepper, or to taste
for onions: slice onions thinly, 1/8 inch or so. Heat a 12-inch frying pan (nonstick is fine) with 1/3 cup of the olive oil. Cook onions slowly on medium high heat until the volume is reduced by about 1/2, and the onions are nicely caramelized. This will take at least 20 minutes. Set aside. Note: this step can be done a day or two ahead. Just refrigerate onions, and bring to temp in a microwave before combining with potatoes.
for potatoes: peel and quarter potatoes. Bring to a boil in a large pot filled with salted water. Simmer until a fork goes easily into the potatoes. Drain well. Put the potatoes through a ricer or food mill.
Preheat oven to 350 degrees F. Spray a 9x13 baking dish well with oil spray. Add riced potatoes and onions to dish; mix well to combine. Add remaining oil, and mix well. Add chicken broth 1/4 cup at a time until consistency is the right point between dry/stiff and moist/loose. Season with salt and pepper, and taste. Add more oil and/or chicken broth if desired (be mindful that beaten egg will make the mixture a bit looser). Add beaten eggs and mix well to combine. Dot with the optional truffle oil.
Bake for 30-45 minutes until potatoes reach an internal temperature of 160 degrees F.