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Ingredients
- 2 lb Idaho potatoes peeled, and sliced 1/2" thick
- 2 Tbsp. extra virgin olive oil
- 4 x onions julienned
- 2 Tbsp. minced garlic Salt to taste Freshly-grnd white pepper to taste
- 1 stk butter
- 1 Tbsp. finely-minced parsley
Directions
- Preheat the oven to 400 degrees. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 min. Remove the pan from the heat, drain and cold.
- In a large oven-proof saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry the onions till caramelized, about 8 to 10 min. Turn the onions into a bowl.
- Place the pan back on the stove and heat the stick of butter. When the butter has melted, cover the bottom of the pan 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 till all of the potatoes and onions are used.
- Place the pan in the oven and cook for 10 to 12 min or possibly till the potatoes are golden. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 264 | 59% |
| Total Fat 29.95g | 37% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 179mg | 7% |
| Potassium 919mg | 26% |
| Total Carbs 42.09g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 6.57g | 4% |
| Protein 5.5g | 9% |
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