INGREDIENTS

  • 3 tablespoons unsalted butter
  • 6 tablespoons vegetable oil
  • 1 large onion , thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 large russet potatoes , unpeeled, sliced
  • fresh parsley , chopped
  • paprika

DIRECTIONS

  1. Melt 1 tablespoon butter with 2 tablespoons oil in heavy medium skillet over medium heat.
  2. Add onion and saute until deep golden brown, about 10 minutes.
  3. Remove from heat.
  4. Season to taste with salt and pepper.
  5. Boil wine in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes.
  6. Add cream, mustard, fennel and herbs and boil until slightly thickened, about 3 minutes.
  7. Mix in onion.
  8. (Can be made 1 day ahead; chill).
  9. Divide remaining 2 tablespoons butter and 4 tablespoons oil between 2 heavy large skillets over medium heat.
  10. Add potatoes to skillets in batches and cook until tender and golden brown, turning occasionally, about 15 minutes per batch.
  11. Season with salt and pepper.
  12. Bring onion mixture to simmer.
  13. Arrange half of potatoes in serving dish.Spoon half of onion mixture over.
  14. Cover with remaining potatoes, then remaining onion mixture.
  15. Sprinkle with parsley and paprika and serve.