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4 tablespoons butter or margarine plus more for greasing pan
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:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 tablespoons olive oil
3 onions, halved, sliced thinly
7 potatoes, peeled, cut into matchstick-size strips
Salt
Freshly ground pepper
Marty Rogak, chef at Karizma in Skokie, Illinois, often serves this version of latkes with beef brisket. Use russet potatoes.