Ingredients:
Olive oil
3 medium white onions, thinly slice
Kosher salt
Freshly ground black pepper
2 tablespoons (1 ounce)
unsalted butter, softened
1 cup veal or chicken stock (page 270 of Season with Authority, or store-bought)
4 large Yukon Gold potatoes (about 2 pounds), scrubbed and cut crosswise into thin slices
- In a large saucepan, heat enough oil to cover the bottom of the pan over medium heat until the oil is shimmering. Add the onions; reduce the heat to medium-low and cook, stirring from time to time, until the onions are caramelized, 35 to 40 minutes. Season with salt and pepper to taste.
- Preheat the oven to 375°F; position the rack in the middle of the oven. Butter the inside of a 2-quart baking dish with the butter.
- In a small saucepan, heat the stock over medium heat until hot.
- Place a layer of potatoes over the bottom of the prepared baking dish, followed by a layer of caramelized onions. Season lightly with salt and pepper. Repeat this process until you run out of potatoes, making sure that the last layer is potato. Pour the hot stock over the potatoes, cover the baking dish with foil, and bake for 40 to 50 minutes, or until the potatoes are cooked through. Remove the foil and bake for 10 minutes more, or until the top layer of potatoes is crispy. Serve immediately (SERVES 4).
Chef and restaurateur Marc Murphy is the author of Season with Authority: Confident Home Cooking, serves as a judge on Food Network’s Chopped and Chopped Junior, and this past June, launched the podcast, Food 360 with iheart radio. He also serves as a Food Council and Board Member with City Harvest and is on the Leadership Council of Share our Strength.
Let’s Talk Thanksgiving
What’s your number one tip for using leftovers?
First of all, make sure you have some! I tend to plan for leftovers because I honestly like them better. It’s all about making a new dish with the same ingredients because once you’ve enjoyed a leftover turkey sandwich you’re going to want to spice it up. Turkey shepherd’s pie or a delicious stuffing and sweet potato hash—don’t be afraid to be creative!
How do you prepare your turkey?
Simple. I “season with authority” using salt and pepper and some butter under the skin to keep it moist and crispy. Also, I roast turkey breasts and legs separately because they don’t cook at the same time and usually end up dry. So I have a bird for presentation and then break down the others so you have both dark and white meat that is worth eating.
Potluck or host preps all?
I love the idea of guests bringing something. If you’re hosting, I suggest you take care of the turkey but encourage guests to bring desserts, sides or appetizers. This makes it easier on the host, everyone feels involved and probably spices up the offerings! Thanksgiving is all about traditions and family and it’s great to incorporate them all together.
Recipe and excerpt from SEASON WITH AUTHORITY by Marc Murphy. Copyright © 2015 by Marc Murphy. Photography copyright © 2015 by Cedric Angeles. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.” Headshot: Ken Goodman
