November 9, 2012

Potatoes A La Bakery

Potatoes a la Bakery
Inspired by Laura Calder
Serves 6

3 Tbs Butter
1 Tbs Olive Oil
1 Yellow onion, thinly sliced
1 Purple onions, thinly sliced
2 lbs Red potatoes, sliced
1 Tbs Chopped thyme
1 Tbs Chopped chives
1/4 cup French fried onions
1 cup of Beef broth
1/4 cup of Parmesan Cheese
Salt & pepper

Preheat the oven to 300 degrees F.


In a saute pan melt the butter with the olive oil and the onions & cook for about 20 minutes.  Onions should be soft & translucent at this point. To the bottom of a deep casserole dish add half the onions. Add a layer of sliced potatoes, season with salt and pepper, and add half of the thyme, chives & French fried onions, and then repeat with remaining onions, potato & spice layer.  Take a spatula and pat the potato & onions layers down, ensuring a snug fit.  Pour broth evenly over the casserole. Cover the pan with foil, and bake for 2 1/2 hours, remove the foil from the top and bake another 30 minutes, remove from oven & sprinkle with Parmesan cheese and bake from another 10 minutes.  Enjoy!

This is such a tasty side dish.  I love to use it in combination with a crock pot entree.  It goes nicely with my Sweet & Spicy Pork Tenderloin.

The second set of layers

Awaiting the broth


The Finished Product - Potatoes a la Bakery


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