Scalloped Red Potatoes and Onions

By Treebs

Breakfast and Brunch by Nancy N Wilson

Ingredients

• 1 1/2 lbs small red potatoes (Potatoes should be unpeeled and cut into 1/4" slices)
• 1/2 lb small yellow onions, peeled and quartered
• Salt and freshly ground black pepper to taste
• 1 tbsp unsalted butter
• 1/2 heavy cream
• 1 tbsp fresh parsley, chopped

Details

Adapted from google.com

Preparation

Step 1

Steam the potatoes and onions 10 to 15 minutes - until fork tender. Preheat the oven to 350 degree F. Generously butter a 9" square baking dish.

Place the steamed vegetables in the dish and season with salt and pepper to taste. Dot the vegetables with the butter. Drizzle the cream evenly over the top.

Bake for 15 minutes or until the cream is absorbed by the vegetables. Sprinkle with the parsley. Serve immediately.