Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 yellow onion, sliced
2 cloves garlic, chopped
3 russet potatoes, peeled and cut into 1/4-inch slices
Salt and pepper
1 tablespoon paprika
1/4 cup white wine
1 cup chicken stock

Directions

Slice the potatoes on a mandoline and set aside. Heat a large
saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3
minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white
wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the
potatoes are tender. Add more chicken stock, if needed.