Potato-Onion Cheese Tart


  • 2 tablespoons butter
  • 8 Idaho Russet potatoes, boiled, peeled and julienned
  • 2 medium onions, diced
  • 1 cup grated Fontinella cheese
  • 4 tablespoons fresh dill, finely chopped
  • 6 eggs
  • 1 cup cream
  • salt and pepper
  • paprika
  • coarse mustard
  • sour cream


  1. Preheat oven to 350°. Butter a deep 9" fluted pan with removable bottom.
  2. Melt butter in small saucepan and sauté onion until golden. Reserve In a large mixing bowl, combine potatoes, sautéed onions, dill grated cheeses and salt and pepper to taste. In a separate, smaller bowl, whisk the eggs and cream until combined. Pour over potato mixture and mix gently with a spatula.
  3. Fill prepared pan with potato/egg mixture, smoothing top of potato tad with spatula. Sprinkle top with paprika.
  4. Bake for one hour. Cool for one hour. 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.
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Yield: 12 Servings

Erwin Drechsler
Erwin of Chicago
Chicago, IL

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