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- 2 cups unbleached all-purpose flour, plus extra for the work surface
- ½ teaspoon salt
- 1 egg
- 1 egg yolk
- 1 tablespoon vegetable oil
- 4 to 6 tablespoons cold water
- For the Caramelized Onions:
- 4 tablespoons unsalted butter
- 3 large onions, halved and thinly sliced
- ¼ teaspoon salt
- For the Potato and Cheese Filling:
- 1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick
- 1 tablespoon salt
- ¼ cup reserved chopped caramelized onions
- 1½ ounces cheddar cheese, shredded (about ⅓ cup)
- 1½ ounces farmers cheese, cut into small pieces (about ¼ cup)
- 1 tablespoon unsalted butter
- Salt and ground black pepper, to taste
- For Cooking and Serving:
- 1 tablespoon salt
- 4 tablespoons unsalted butter, for sautéing
- Sour cream, for serving
View Full Recipe at Brown Eyed Baker
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