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This makes a wonderfully delicious light dinner when served with a fresh salad.
6 tablespoons Bartenura Extra-Virgin Olive Oil, divided
2 and 1/2 pounds Yukon or russet potatoes, thinly sliced in 1/8-inch wedges and blotted to remove moisture
3 large onions, peeled and thinly sliced
1 teaspoon brown sugar
4 ounces goat cheese
Tuscanini Sea Salt, to taste
pepper, to taste
In a large skillet over medium heat, heat three tablespoons of olive oil and add the onions. Toss to coat evenly with oil and let cook.
Add a pinch of salt and the brown sugar, then stir and cook until the onions are browned. (You can add a tablespoon or so of water if the skillet is a little dry.) Remove skillet from heat and let cool.
Preheat oven to 375°F, placing the rack in the top third of the oven. Generously spray a 9-inch springform pan with cooking spray and set aside.
Pour the remaining three tablespoons oil into a small bowl.
Arrange the potato slices in the 9-inch pan, starting at the outer edge and working your way to the center, overlapping the slices.
Brush with oil and sprinkle with a generous amount of salt and pepper. Layer a quarter of the onions.
Add another layer of potatoes, brush with oil and sprinkle with salt and pepper, and then top with the second quarter of onions and a third of the goat cheese. Repeat two more times. Top with a final layer of potatoes.
With a spatula, press down firmly to compress. Brush the top with more oil and a final sprinkling of salt and pepper.
Bake uncovered for 80 to 90 minutes, until potatoes are tender, compressing it twice more while baking. Invert onto a serving plate and serve.
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