An excellent dish when you want to impress!

1 1/2 lbs. Yukon Gold Potatoes
2 Onions
1 1/4 C. Heavy Cream
2 Tbsp. Parsley – chopped
Salt – to taste
2 Sheets Puff Pastry
2 Garlic Cloves
1 Egg Yolk
Sprinkling of Hot Paprika
Freshly Ground Black Pepper – to taste

PREHEAT OVEN TO 400º. 

DEFROST PUFF PASTRY. 

LIGHTLY GREASE 8 OR 9-INCH SPRING PAN

Peel and slice the potatoes finely with a mandolin. Peel and slice the onions using the mandolin, too.

In a large bowl, add the fresh onions, parsley, Paprika, salt and pepper.  Peel and press garlic cloves on top. Mix all together with a rubber spatula or wooden spoon.

Preheat oven to 400º.  Put the first puff pastry in the baking dish, fit to size and prick with a fork.  Add the potato mixture on top and spread evenly.  Cover with the second puff pastry.  Mix the egg with a little water and brush on top of the pastry.

Bake for 25 minutes at 400º and then lower temperature of 350º and bake for an additional 15 minutes.

Carefully remove the top layer of puff pastry carefully using a spatula or a knife.  Mix the Paprika together with the cream and spread evenly over the top.  Cover again

and bake for 5 minutes to allow the cream to settle through the potatoes.

Serve warm. 

BUON MANGIATA!