This was probably one of the best potato dishes I’ve EVER had. Considering that my dad was from the Midwest, that’s saying a lot. This dish is reminiscent of Au-gratin potatoes but is much less greasy and actually doesn’t use any cheese. It is just as satisfying. The slight soupy-ness lends itself well to a pairing with a hearty bread. I had this with my Rosemary Sage Brown Soda Bread and it was comfort food heaven.
- 3.5 cups of chicken or vegetable broth
- 1.5 to 1.75 lbs of yellow or red potatoes or a mixture of both
- 2 large onions – sliced very thin
- 1 large handfull of parsley – washed and chopped fine
- 4 to 5 cloves of garlic – minced
- 3 Tbs olive oil
- salt and pepper
- 2 pats of butter
- Preheat your oven to 400 F
- Put your chicken (or veg) broth in a pot and bring to a boil
- In a large non-stick pan over medium high heat add your olive oil and then your onions, parsley, and garlic. Fry for about 10 minutes, stirring often, until onions begin to turn golden. Add a good pinch of salt and pepper once they take on color.
- Slice your potatoes into disks about 1/8 to 1/4 inch thick. Somewhere inbetween those measurements is probably perfect. Place a layer of potatoes into a large casserole dish. Sprinkle on some salt and fresh black pepper. Top that with a layer of the onion mixture. Repeat until everything is used up making sure to begin and end with potatoes (potatoes on the top and very bottom).
- Pour the hot broth until it just covers the potatoes. Break up the butter pats and put the pieces on top of the potatoes. Cover the dish with aluminum foil and bake for 40-50 minutes or until the potatoes are cooked and soft. How long you need to bake depends on the dimensions of your dish (a long shallow dish will probably cook through faster than a squat short one. You may want to put a pan under the casserole as it may boil over during the baking process, especially if you’ve filled the dish close to the top.
- Uncover and bake at 450 for another 5-10 minutes or until potatoes become golden on top. Sprinkle with fresh parsley and serve with bread. My recipe link for my Rosemary Sage Brown Soda Bread is here: http://cookingforthogg.livejournal.com/9828.html