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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A different taste for AuGratin Potatoes Ingredients:
4 large onions, thinkly sliced |
1/2 cup light brown sugar |
1/2 cup butter |
6 large yukon gold potatoes, scrubbed and sliced with peeling on. |
1 cup heavy cream |
2 sprigs fresh rosemary, chopped |
Directions:
1. Place onion, butter and brown sugar into a large skillet over low heat . Cook stirring occasionally, until the onions have caramelized, about 45 minutes.
2. Preheat the oven to 350 degrees (175 degrees C) coat a 9x13 baking dish with cooking spray.
3. Place a single layer of potato slices in the botttom of prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. Bake for 1 hour in the preheated oven or until top of potates are golen brown and sauce is bubbling
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