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Title: Potato Onion Pudding
Categories: Vegetable Lowcal
Yield: 4 Servings
| 2 2/3 | Idaho baking potatos | |
| 2/3 | tb | Butter (unsalted) |
| 1 1/3 | c | Onion (chopped) |
| 1/2 | c | Mozzarella Cheese (Low-fat) |
| 1/3 | c | Skim Milk |
| 1 1/3 | tb | Chicken Stock |
| 1 | Egg | |
| 3/16 | ts | Back pepper (Fresh ground) |
| 3/16 | ts | Salt |
1. Preheat the oven to 400 degrees. Wash the potatoes and prick several times with a sharp meat fork. Bake in the centre of the oven for 50 to 60 minutes or until soft. Remove from the oven, split in half, and scrape the potato pulp into a bowl.
2. While the potatoes are baking, melt the butter in a 12-inch skillet or saute pan over medium-high heat. Add the onions and saute, stirring frequently, for 20 minutes or until the onions are well browned and caramelized. Set aside.
3. Lower the oven temperature to 375 degrees. combine the potato pulp and browned onions with the remaining ingredients. Beat until smooth with a hand mixer or in a food processor fitted with the steel blade. If you're using a food processor, do not add the onions until the other ingredients are smooth, then add them and pulse on and off to incorporate without pureeing them. Scrape the mixture into a lightly oiled 8- by 8-inch baking dish or a 6-cup souffle dish.
4. Bake in the centre of the oven for 30 minutes or until the pudding is slightly puffed and browned. Serve immediately.
NOTE: The pudding can be prepared through step 3 up to two days in advance and kept refrigherated, thightly covered with plastic wrap. Either allow it to reach room temperature or add five minutes to the baking time
Gazelle, p. 189-190.
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