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.

Reviews & Comments 1

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    " It was excellent "
    henrie ate it and said...
    I have been looking for this recipe for years every since I had it at my daughters ex-mother inlaws. Thank you so much for posting this, you got my 5
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