My mom has made these Potatoes and Onions for as long as I can remember. She takes them to family dinners and BBQ's with friends, and everyone loves them. When you cook them long enough, they form a nice, buttery crust on the bottom and edges of the dish - so delicious. Baking them covered ensures that they stay moist and 'juicy,' if you will. The list of ingredients is brief; it's a simple recipes that's simply tasty!
Bob and I had these potatoes for Easter dinner with Spicy Roasted Chicken and roasted asparagus topped with Hollandaise. It was a great dinner!
Potatoes and Onions
6-8 large potatoes, peeled and sliced
~3 medium-large onions, sliced
Salt and pepper to taste
Preheat oven to 400F.
1. Grease a 13x9 baking dish. Place a single layer of potatoes in the bottom of the dish. Cover with a layer of onion slices. Add small chunks of butter sporadically on top of the onions. Sprinkle with salt and pepper.
2. Repeat layers until the dish is filled. Sprinkle parsley on the top.
3. Cover dish with aluminum foil and bake for at least 1 hour. Baking longer produces a delicious, browned layer on the bottom and edges of the dish.