french potato dish with onions

french potato dish with onions
french potato dish with onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds potatoes

  • 2

    small onions

  • 1/3

    cup vegetable broth

  • 1/3

    cup milk

  • 1 or 2

    oz butter

  • pepper

  • salt

Directions

Peel and thinly slice 1 1/2 pounds potatoes. Feel free to use a mandolin. Rinse the potato slices to remove the surface starch and dab them dry with a tea towel. Thinly slice 2 smaller or 1 fairly large onion. Start layering. Make as many layers as you like and season each layer with a generous amount of salt and black pepper. I opted for 2 layers of each. Traditionally you’re supposed to end with potatoes so they’ll get all crunchy, but I prefer ending with onions. Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. I‘ve added some garlic powder and a touch of dried parsley for extra flavor and color. In stead of adding garlic powder, you can also rub the oven tray with a large garlic clove you cut in half. Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Not too much, about 1 oz or maybe 2 if you like your potatoes buttery. Cover the baking tray with aluminum foil and bake in a preheated oven at 350F (180C) for 40 minutes. Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes. Until the top layer is slightly golden brown and crispy. Check the potatoes for readiness.

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