Potato Onion Cheese Tart

2 Tablespoons Butter
2 Onions, medium diced
8 Idaho Potatoes, 90 count, boiled, peeled and julienne
1 cup Asiago cheese, grated*
1 cup Fontinella cheese, grated*
4 Tablespoons dill, finely chopped
Salt and pepper to taste
6 Eggs
1 cup cream
Paprika to taste
Mustard, coarse to taste
Sour cream to taste
*Asiago and Fontinella cheese may be substituted with 2/3 c each of Provolone, Parmesan and Swiss cheeses (keep 2 c total).

Preheat oven to 350°F. Butter a 9" fluted pan with removable bottom. Melt butter in a small saucepan and sauté onions until golden. Reserve.
In a large mixing bowl, combine potatoes, sautéed onions, grated cheeses, dill and 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.

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