Potato Lemon And Thyme Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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POTATO LEMON AND THYME CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987. Ingredients:
1-1/2 pounds potatoes peeled |
5 tablespoons olive oil |
1 large white onion sliced |
2 tablespoons lemon juice |
1 teaspoon grated lemon rind |
2/3 cup chicken stock |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Cut peeled potatoes into slices about 1/2 thick then halve each slice.
2. Wash slices and pat dry.
3. Heat 3 tablespoons olive oil in a deep skillet.
4. Add sliced onions and cook until they start to brown.
5. Add prepared potatoes and remaining oil then continue cooking over moderate heat.
6. Stir constantly until onions and potatoes turn lightly golden.
7. Add lemon juice, lemon rind, stock and thyme then season with salt and pepper.
8. Cover and cook slowly stirring occasionally for 30 minutes then serve hot.
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