Ingredients
2 pounds Peeled baking potatoes, like russets, sliced on a V slicer thin
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley
Directions
Preheat the oven to 400 degrees F.
In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl.
Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan or another oven safe dish with 1/3 of the potatoes.
Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook uncovered for 45 minutes or until the potatoes are golden brown. Remove the pan from the oven.
Garnish with parsley.
