Monday, November 29, 2010

Potato, cheese, and red onions

Aligot, or cheesy potato, or whatever you want to call it, can be more interesting with the addition of onion. I add one red onion per person, sliced finely, to the ingredients in this recipe. I sweat the onion in the butter, on a low heat and in a covered pan. To prevent it from catching, I sometimes use a little oil as well, and I check it quite often, because covering the pan can cause the onion to cook too furiously. Once it has softened and turned glossy, I usually remove the lid, allowing about 20 minutes cooking time in total.

Otherwise, I follow the previous recipe, stirring the buttery onions into the mash with the cheese.

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