Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large heavy skillet heat the butter and olive oil over low heat. Saute the onions slowly, stirring occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown.

Preheat the oven to 350 degrees. Lightly oil a 10inch round baking dish or pie plate. Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have used up all the ingredients, finishing with the rosemary. Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose wedges and serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Rosemary Turkey Breast

Recipe courtesy of Kelsey Nixon

Fried Onion Dip

Recipe courtesy of Amy Thielen

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

PW's Prime Rib with Rosemary Salt Crust

Recipe courtesy of Ree Drummond

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.