Potato and Onion Casserole
From fewls 17 years agoIngredients
- 10 T butter shopping list
- 4 cups thinly sliced onions shopping list
- 1 clove of garlic, finely chopped shopping list
- 2 ½ tsp. salt shopping list
- 1 ¼ tsp. freshly ground black pepper shopping list
- 5 large potatoes, peeled and sliced in 1/8-inch rounds shopping list
- 1 tsp paprika, shopping list
- 1 tsp thyme shopping list
- 1 ½ cups low sodium chicken stock shopping list
How to make it
- Preheat oven to 400°F.
- Melt 2 T. butter in a large skillet over medium heat.
- Add the onions, garlic and cook, stirring often, until caramelized (lightly browned), about 30 minutes.
- Season the onions with ½ tsp salt and ¼ tsp black pepper.
- Set aside to cool.
- Using the same skillet, melt another 2 T. of butter over medium-high heat and cook about one-fourth of the potatoes until lightly caramelized, about 5 minutes.
- Season the potatoes with ½ tsp salt and ¼ tsp black pepper.
- Set aside to cool.
- Repeat this process 3 more times with butter, potatoes, salt and pepper.
- Arrange one fourth of the cooled potatoes in a slightly overlapping single layer in a 9 x 13 inch casserole.
- Scatter 1/3 of the onions over the potatoes and sprinkle with paprika and thyme.
- Repeat layers ending with a layer of potatoes.
- Pour the chicken stock over the potatoes and place the casserole in the oven.
- Bake the casserole for 25 minutes, reduce the temperature to 375°F and continue to bake until the potatoes are golden brown, about 30 minutes more.
- Remove the casserole from the oven and let cool for 10 minutes before serving.
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