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).


  1. 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.
  2. In a large mixing bowl, combine potatoes, sautéed onions, grated cheeses, dill and salt and pepper.
  3. 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.
  4. 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.