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5 medium brown potatos
4 medium red potatoes
3 large onions
2 and 1/2 teaspoons Haddar Kosher Salt, divided
3/4 teaspoon pepper
3 cloves garlic, crushed, divided or 3 cubes Gefen Frozen Garlic
4 eggs (lightly beaten)
1/2 teaspoon dried thyme
3/4 teaspoon basil, divided
Peel four brown potatoes and boil (about 20 minutes) till tender. Mash finely.
Peel and finely dice two onions. Heat two tablespoons of oil over medium heat in a large frying pan. Place the diced onions in pan and sauté for eight minutes. Add in crushed garlic and sauté an additional two minutes. Remove from heat.
Now peel two red and one brown potato. Peel your last onion. Using the large shredding side of a grater, grate the onion and potato into a medium-sized bowl. Combine and drain off liquid. Add this mixture to the mashed potatoes.
Stir in sautéd onion and garlic mixture, eggs, two tablespoons oil, 1/2 teaspoon basil, two teaspoons salt, 1/4 teaspoon pepper, 1/4 teaspoon thyme. Mix well until combined.
Preheat oven to 475 degrees Fahrenheit. Grease an oven-to-tableware dish or place 18 muffin liners into tins.
Peel and thinly slice the remaining two red potatoes into a small bowl. Toss with one tablespoon oil, 1/4 teaspoon basil , 1 clove crushed garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Fill each muffin liner to the top with the mashed potato mixture, or place this mixture into the oven to tableware dish and smooth the top. Next, layer potato slices on top of the individual gratins or evenly over the filled oven-to-tableware dish.
Bake 30 minutes for individual portions, or 60 to 75 minutes for family size. Bake till golden and crispy.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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