Potato Onion Cheese Tart

INGREDIENTS:2 Tbsp. butter
2 onions, medium diced
8 Idaho Potatoes, 90 count, boiled, peeled and julienned
1 cup Asiago cheese, grated
1 cup Fontinella cheese, grated
4 Tbsp. dill, finely chopped
to taste, salt and pepper
6 eggs
1 cup cream
to taste, paprika
to taste, mustard, coarse
to taste, sour cream DIRECTIONS:Preheat oven to 350°F. Butter a 9 inch fluted pan with removable bottom. Melt butter in a small saucepan and saute onions until golden. Reserve. In a large mixing bowl, combine potatoes, sauteed onions, grated cheeses, dill, salt and pepper. In a separate bowl, whisk the eggs and cream until combined. Pour over potato mixture and mix gently with a spatula. Fill the prepared pan with potato/egg mixture, smoothing top of potato tart with spatula. Sprinkle top with paprika. Bake for one hour and let cool. Wet a thin knife with hot water and trace around the fluted edges of the pan. Unmold and serve warm or at room temperature with coarse mustard and sour cream.

Note: Asiago and Fontinella cheese may be substituted with 2/3 cup each of Provolone, Parmesan and Swiss cheeses (keep 2 cups total). SERVINGS:1 9-inch tart From:Chef Erwin Dreshler, Erwin, Chicago PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION