FRENCH ONION MASHED POTATOES
RECIPE TYPE
Holiday, Appetizers
SERVES
SERVES8
Prep: 15 min
Cook: 25 min
Ingredients
2 pkgs (400g each) Longo’s Kitchen Red Skin Mashed Potatoes
1 1/2 cups grated Gruyère cheese, divided
1/2 cup Longo’s Panko Breadcrumbs
2 tbsp chopped fresh parsley
2 tbsp Longo’s Country Churned Salted Butter, melted
1/2 cup Longo’s 14% Sour Cream
Caramelized Onions:
3 tbsp Longo’s Country Churned Salted Butter
1 large sweet onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh Longo’s Organic Thyme, chopped
1/2 tsp each salt and pepper
1/4 cup dry sherry or white wine
1 tsp Worcestershire sauce
Directions
Caramelized Onions: Melt butter in large skillet set over medium heat. Add onions, garlic, thyme, salt and pepper. Cook, stirring occasionally, for 15 minutes or until onions are starting to brown. Add the sherry and Worcestershire sauce; cook, stirring often, for 10 to 15 minutes until deep golden, adding a splash of water, as needed, to keep onions from sticking to pan.
Heat mashed potatoes according to package directions in large microwave-safe bowl.
Meanwhile, toss 1/2 cup of the cheese with panko, parsley and butter; set aside.
Use a handheld mixer to blend potatoes with caramelized onions, remaining 1 cup cheese and sour cream until uniformly combined (don’t overwork). Spoon into 2L casserole dish. Sprinkle with crumb mixture.
Bake in preheated 400°F oven for 20 to 25 minutes or until heated through and crumbs are golden.
Tip: Replace Longo’s Kitchen Potatoes with about 4 cups of homemade mashed potatoes.
To make ahead, refrigerate assembled cooled casserole for up to 2 days. Start in cold oven, covered, for 15 minutes. Uncover and continue to cook for 20 to 25 minutes or until heated through and crumbs are golden.
NUTRITIONAL INFORMATION
Protein 11g | Fibre 1g |
Fat 18g | Sugar 8g |
Carbs 13g | Sodium 440mg |
