Cheese and Caramelized Onion mashed Potato Bake

This silky baked mashed potato dish balances a hint of sweetness from caramelized onions with the nutty taste of Gruyère cheese.

6 tablespoons butter, at room

temperature, divided use

1 large onion, peeled and diced 4 pounds baking potatoes 2 teaspoons salt, divided use

1 1⁄ cups warm buttermilk

4

1⁄ cup warm milk

2

1⁄ teaspoon pepper

2

1 teaspoon salt

1 1⁄ cups freshly grated Gruyère

4 cheese, divided use (see Note) 1 cup chopped caramelized onion 2 tablespoons chopped fresh

parsley

Instructions: Melt 2 tablespoons of the butter in a skillet over a medium flame. Add the onions and cook, stirring occasionally, until well caramelized, 15-20 minutes.

Peel the potatoes and cut them into 2-inch pieces. Bring the potatoes, 2 teaspoons salt and enough water to cover the potatoes to a boil in a large pot overmedium-high heat. Boil for 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3-5 minutes or until the potatoes are dry.

Mash the potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, the remaining butter, pepper and 1 teaspoon salt, stirring just until blended.

Stir in 1 cup of the cheese, the caramelized onions and parsley, and spoon the mixture into a lightly greased

2 1⁄2- quart baking dish or 8 (10-ounce) ramekins. Sprinkle the top with the remaining cheese. Bake at 350 degrees for 35 minutes and serve hot.

Note: You could substitute Comté, Emmental, Jarlsberg or another Swissstyle cheese.

Makes 8 servings

Adapted from southernliving.com