2 tablespoons vegetable oil
6 large red potatoes, peeled and cubed
1/3 cup vegetable oil, divided
1 large onion, peeled and sliced
1 cup beef bouillon granules
2 tablespoons dried rosemary
1 teaspoon salt
1 teaspoon dry mustard
4 tablespoons all-purpose flour
1/4 cup heavy cream
1 tablespoon wine
1/4 cup beef broth
Place oil in a large saucepan. Heat over medium heat, add potatoes, and cook until golden brown. Drain on paper towels. Reserve the juice and place them in a separate bowl.
Heat the vegetable oil in a large skillet, and saute the onions and potatoes for 2 minutes on each side. Stirring constantly, brown slightly more each time.
Stir the flour into the pan of the skillet and brown the potatoes in batches, stirring. Gradually stir in all the remaining 1/3 cup of oil, then add the vegetables. Do not overheat, a large dish of potatoes should cover the bottom and sides of the pan evenly.
Add the bouillon, rosemary, salt and dry mustard, and stir well. Season with 2 tablespoons of the cream, then spoon over potatoes. Sprinkle with remaining 1/3 cup cheese.
Heat the remaining 1/3 cup oil in the skillet over medium heat. Saute the onions and potatoes for 1 minute. Remove them from the skillet and spoon over the bread and vegetables. Sprinkle with remaining 2 tablespoons of cream, then spoon over the potatoes. Sprinkle with remaining 1/2 cup cheese and pour the beef broth over all. Cover, cover, and allow to simmer for 10 minutes.
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