Ingredients
- 2 pounds russet potatoes, peeled and sliced ¼-inch thick
- 2 teaspoons olive oil
- 4 sweet yellow onions, thinly sliced
- 4 teaspoons garlic, chopped
- 1/2 cup butter
- Salt and white ground pepper to taste
- 1 teaspoon parsley, finely chopped
Make it step by step
- Preheat oven to 400 degrees F
- Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
- Heat a large ovenproof skillet over medium-high heat. Pour in olive oil and add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
- Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
- Bake for 10 to 12 minutes, or until potatoes are tender and browned on top.
- Remove from oven and use a spatula to carefully transfer potatoes to a serving platter.
- Sprinkle with chopped parsley just before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.