| My version of the Piatti Dipping Sauce: In a mason jar, combine the balsamic vinegar, the minced garlic, pepper flakes, a pinch of salt & the olive oil, shake to combine. Let sit for about 2 to 3 hours or over night, in the fridge, so the flavors can meld. Spray a medium sized cassarole dish, with vegetable spray, such as Pam. Combine the balsamic/pepper mixture with the heavy cream. First layer: place the potatoes, in the bottom of the baking dish, over lapping slightly, sprinkle with salt & pepper. Sprinkle half of the onions & half the cheese over the potatoes. Second layer: repeat the layer, with the remaining potatoes, salt & pepper, onions and cheese. Pour the balsamic/cream mixture over the potatoes, and cover, with parchment paper, then foil. Place the cassarole dish in the middle of the pre-heated oven, covered & bake for 30 minutes. Uncover, and bake for an additonal 35 to 45 minutes, or until the potatoes are fork tender and the cheese has browned slightly. Cool slightly before serving. Yeilds about 4 to 6 servings |
| Spicy Potato Gratin |
| 3 Tablespoons Balsamic Vinegar 2 to 3 finely minced Garlic Cloves 1 Tablespoon Hot Pepper Flakes Pinch of Kosher Salt 1/4 cup Olive Oil 1 1/2 to 2 pounds Russet Potaotes, washed, (about 8 medium) sliced into 1/4-inch thick rounds 2 small or 1 medium sized Yellow Onion, cut into slivers, (about 1 cup) Salt & Pepper 2 cups, (about 8-OZ) shredded Jack 1/2 cup Heavy Cream |
| Pre-heat oven to 375-400-degrees |
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| (Can be made a week in advance, keep refrigerated... the longer it sits, the spicier it gets) Can also be used a "dipping sauce" with bread, it's really quite tasty... and way, way spicy!!! |
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