Scalloped Potatoes with Caramelized Onions

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: Serves 6-8

2 Tablespoons olive oil

4 cups thinly sliced onions ( 1-2 medium sized onions)

7 medium sized russet potatoes, peeled, washed and cut into 1/8 inch thick slices

1 Tablespoon olive oil to toss into the sliced potatoes

1 cup freshly grated Parmesan cheese

1 teaspoon salt

1 teaspoon pepper

1/3 cup chicken or vegetable broth

1 teaspoon freshly minced fresh rosemary

1 teaspoon olive oil to grease the baking dish

Directions

1. Preheat oven to 400 degrees F.

2. Chop the onions. Pour 2 tablespoons olive oil into a large skillet on medium high heat. Add the onions and stir to coat with the olive oil. Turn down to low and cook until golden brown, about 20 minutes. Be sure to keep an eye on them and stir occasionally so they don't burn. After 20 minutes remove from the stove-top and set aside.

3. Meanwhile peel and wash the potatoes. Slice the potatoes into 1/8 inch rounds and put them into a large bowl. You can keep them covered in cold water to keep them from going grey but you will need to towel dry the water off the potato rounds before adding the oil.

4. Toss the sliced potatoes with the olive oil. Add the Parmesan cheese, salt and pepper.

5. Stir in the chicken broth. Toss well to coat all the potatoes evenly.

6. Grease the baking dish with oil.

7. Arrange the caramelized onions on the bottom to cover it evenly.

8. Arrange the potato rounds into the dish in nice rows and pour all the remaining liquid from the bowl you tossed the potatoes in over the potatoes.

9. Cover with aluminum foil and bake for 50 minutes.

10. Once baked uncover the potatoes and set the oven to broil. Broil for a few minutes until the potatoes are lightly browned. Keep a close eye so you don't burn them.

ENJOY!

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