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Potato, Onion, & Rosemary Casserole

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Submitted by bayoulady10

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

¼ 59
CUP ML BUTTER
2 2
LARGE LARGE ONIONS
thinly sliced
2 3E+1
TABLESPOON ML ROSEMARY LEAVES
fresh, chopped
½ 7.5
TABLESPOON ML SALT
¼ 3.8
TABLESPOON ML BLACK PEPPER
freshly ground
4 4
MEDIUM MEDIUM RUSSET POTATOES
thinly sliced *

Directions

Preheat oven to 350℉ (180℃).

Heat butter in 10-inch skillet until melted.

Stir in onions, rosemary, salt and pepper.

Cook over medium heat, stirring frequently, until onion is very soft and begins to brown, about 10 minutes.

Arrange half of the potato slices in greased deep, 10 inch pie plate.

Top with half the onion mixture.

Repeat layers.

Pour half and half over top. Cover with foil.

Bake for 1 hour.

Uncover and cook until top is golden brown, about 20 minutes longer.

Cut into wedges to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 215 79% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 983mg 41%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 12%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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