Braised Potatoes with Caramelized Onions

By baker_babe

Yukon gold potatoes have a sturdy texture and will not fall apart when cooked for a long time. For contrasting color, add strips of red bell pepper to the potatoes and onions. Serve with glazed ham, roast pork or beef stew.

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 6 Yukon gold potatoes, about 2 lb, peeled and cut into 1 1/2" cubes
• 2 yellow onions, sliced into rings
• 1 tsp sugar
• kosher salt
• freshly ground pepper
• 1/2 cup chicken broth
• 1 tbsp chopped fresh thyme
• 1/2 cup red bell pepper, cut into strips (optional)

Preparation

Step 1

In a large frying pan over medium-high heat, melt the butter with the olive oil. Working in batches if necessary, arrange the potatoes in a single layer on the botton of the pan and cook, turning frequently, until browned on all sides, 7-10 minutes. Remove from the pan and set aside.

Add the onions to the pan, sprinkle with the sugar, and season with salt and pepper. Saute over medium-high heat until lightly carmelized, about 10 minutes.

Oven: Preheat the oven to 375 degrees. Transfer the potatoes to a Dutch oven and season with salt and pepper. Scatter the onions over the potatoes, and pour in the broth. Cover and cook in the oven, gently turning the vegetables occasionally, until the potatoes are tender, 30-40 minutes. Uncover and cook until most of the liquid has evaporated and the potatoes are shiny, about 20 minutes longer. Stir in the thyme. Season to taste with salt and pepper.

Slow Cooker: Transfer the potatoes to a slow cooker and season with salt and pepper. Scatter the onions over the potatoes and pour in the broth. Cover and cook until the potatoes are very tender, 1 hour on high. Uncover and cook, gently stirring, until most of the liquid has evaporated and the potatoes are shiny about 30 minutes longer. Stir in the thyme. Season to taste with salt and pepper.

Serve at once.