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| Confit Byaldi with my brother's own original mash potato recipe |
Who knew that my kid brother could cook? I sure didn't. As
of late he’s been dilly dallying in the kitchen and to my whole families’ good
fortune we get to eat new dishes, aka my brother’s delicious creations.
I definitely cannot take the credit here; this is ALL my lil bro’s work. And on top of being peskatarian/vegetarian conscious he goes out
of his way to make them gluten free as well!
I’m a lucky girl for sure.
You might be more familiar with the vegetable dish in Disney's Ratatouille, where Remy (the talented rat) and Alfredo Liniguini cooked for Anton Ego(the revered restaurant critic). Does that ring a bell?! Ratatouille might be the traditional French vegetable dish, but Confit Byaldi is definitely its classier cousin.
This recipe requires a bit of prep and spare time,
but let me tell you the end results are nothing sort of delicious!
Confit Byaldi Recipe Link here:
My Bro's Cheesy Onion Mash Potatoes:
Ingredients:
- 4 medium-large Russet potatoes
-
1 large white onion
- 1/4 cup Shredded cheese
- 1/4 cup Parmesan cheese
-
Salt & pepper
-
Italian seasoning
-
1 tbsp butter
-
2 tbsp of milk
Directions:
Preheat oven to 500 Degrees or broiling temperature.
Peel and cube potatoes, then boil till tender. Drain and mash potatoes with butter, milk,
salt, pepper, and Italian seasoning.
In a separate sautéed pan caramelize 1 large white onion on
medium add a pinch of salt, cook till caramelized.
Spread mash potatoes evenly in a baking tin. Top mash
potatoes with shredded cheese, parmesan cheese, and caramelized onions.
Place in oven for 3 minutes or until cheese and onions are
crispy and melted.
Hope you all have fun with this recipe. Let us know how your gluten free cooking adventures turn out by commenting below!
Xoxo,
~ T
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