Ingredients
- 2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
- 2 tablespoons olive oil
- 4 onions, julienne
- 2 tablespoons chopped garlic
- Salt and white pepper
- 1 stick butter
- 1 tablespoon finely chopped parsley
Directions
Preheat the oven to 400 degrees F.
Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.
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By the1russ
Indianapolis, IN
on February 18, 2011
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The taste was great, but do yourself a favor and slice the potatoes to 1/4 inch as it takes ALOT longer to cook. I will definitely do this one again with that in mind.
By ryguy229_12136515
la plata, 60
on April 04, 2010
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I made a few adjustments:
Used red-skin potatoes (about 5 that was enough for four people. I let them boil for probably 8 minutes. Did not need a full stick of butter! I would say half. I used a layer of all-purpose seasoning (just a little and it made it more flavorful. Further, I used a bit of chopped garlic. I think the red-skin potatoes are better and you don't have to peel them! These were great!
By lindsay.ryba_82...
New Britain, CT
on February 09, 2009
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oh my goodness, so good. Mine too were undercooked at 12 minutes. But this can be fixed either by boiling them a little longer in step one, cutting them thinner, or just starting them earlier and leaving them in longer! Also i used only 1/2 stick of butter and may use 1/4 next time w/ a little chicken broth instead. but wow, very delicious.
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