Potato And Onion Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This is a time intensive, but wonderfully delicious dish that works well for a crowd! Ingredients:
10 t butter |
4 cups thinly sliced onions |
1 clove of garlic, finely chopped |
2 1/2 tsp. salt |
1 1/4 tsp. freshly ground black pepper |
5 large potatoes, peeled and sliced in 1/8-inch rounds |
1 tsp paprika |
1 tsp thyme |
1 1/2 cups low sodium chicken stock |
Directions:
1. Preheat oven to 400°F.
2. Melt 2 T. butter in a large skillet over medium heat.
3. Add the onions, garlic and cook, stirring often, until caramelized (lightly browned), about 30 minutes.
4. Season the onions with 1/2 tsp salt and 1/4 tsp black pepper.
5. Set aside to cool.
6. 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.
7. Season the potatoes with 1/2 tsp salt and 1/4 tsp black pepper.
8. Set aside to cool.
9. Repeat this process 3 more times with butter, potatoes, salt and pepper.
10. Arrange one fourth of the cooled potatoes in a slightly overlapping single layer in a 9 x 13 inch casserole.
11. Scatter 1/3 of the onions over the potatoes and sprinkle with paprika and thyme.
12. Repeat layers ending with a layer of potatoes.
13. Pour the chicken stock over the potatoes and place the casserole in the oven.
14. 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.
15. Remove the casserole from the oven and let cool for 10 minutes before serving.
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