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Potato and Caramelized Onion Latke (D/P, KLP, TNT)
Source: Marty Rogak
Serves: 8

4 tablespoons butter or margarine plus more for greasing pan
2 tablespoons olive oil
3 onions, halved, sliced thinly
7 potatoes, peeled, cut into matchstick-size strips
Freshly ground pepper

Melt butter or margarine with oil in 10" non-stick omelet pan or a skillet with sloping sides over low heat. Add onions; cook, stirring occasionally, until golden brown, about 25 minutes. (If onions dry out before caramelizing, add a little water.) Season with salt and pepper to taste; remove to bowl to cool. Wipe out pan; grease pan generously.

Line pan with a thin layer of potatoes. Top with thin layer of onions to about 1/2" from edge. Season with salt and pepper. Repeat with remaining potatoes and onions. Press layers together lightly.

Heat oven to 400°F. Place pan over medium heat; cook, without stirring, until potatoes are golden on bottom, about 5 minutes. Loosen cake with spatula and carefully slide it onto a large plate. Invert pan over plate, and holding the pan and plate together (use oven mitts), flip to return cake to pan.

Transfer to oven; cook until the top is deep golden brown, 20 minutes.

Let stand a few minutes before serving with applesauce or sour cream.

Poster's Notes:
Marty Rogak, chef at Karizma in Skokie, Illinois, often serves this version of latkes with beef brisket. Use russet potatoes.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A