Description
A recipe for Southern Smothered Wisconsin Potatoes

Ingredients

• Seasoning Mix:
  
• 3 tablespoons Chef Paul Prudhomme's Vegetable Magic
  
• 1 teaspoon dry mustard
  
• 1/4 teaspoon ground allspice
  
• Potato Mixture:
  
• 4 tablespoons unsalted butter
  
• 3 medium Wisconsin potatoes, peeled and cut into 1/8-thick slices
  
• 3 cups sliced onions
  
• 1 cup chicken stock

Preparation
Combine seasoning mix ingredients in small bowl. Set aside.

For potato mixture, melt butter in large heavy pot over high heat. When butter starts to sizzle, add potatoes and 2 tablespoons seasoning mix. Cover and cook over high heat until potatoes start turning golden brown and sticking hard to pot bottom, 4 to 6 minutes. Uncover pot occasionally to scrape up crust as it forms on pot bottom. Add onions and remaining seasoning mix. Cover and cook, scraping pot bottom occasionally, until potatoes are sticking hard to pot bottom and golden brown crust has formed, 6 to 8 minutes. Add chicken stock and scrape pot bottom until clean. Cook, uncovered, until stock is completely absorbed, 3 to 4 minutes. Remove from heat, cover, and let sit 5 minutes before serving.

Copyright (c) 2007 by Paul Prudhomme

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available