Potato, Onion, & Rosemary Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 2 | large |
onions
thinly sliced |
|
| 2 | tablespoon |
rosemary leaves
fresh, chopped |
|
| ½ | tablespoon |
salt
|
|
| ¼ | tablespoon |
black pepper
freshly ground |
|
| 4 | medium |
russet potatoes
thinly sliced |
*
|
| 1 | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 2 | large |
onions
thinly sliced |
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 7.5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
freshly ground |
|
| 4 | medium |
russet potatoes
thinly sliced |
*
|
| 237 | ml |
light cream (half&half)
|
|
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.
