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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You'll enjoy the caramelized onions in this dish. From the recipe collection of Bird's sister Kathy. Ingredients:
4 russet potatoes, peeled and cut into 1/4 inch slices (about 4 cups) |
2 tablespoons olive oil |
1 tablespoon butter, melted |
4 yellow onions, sliced (about 5 cups) |
4 garlic cloves, minced |
1/3 cup cheddar cheese, grated (or parmesan or swiss) |
1 tablespoon fresh thyme, chopped |
1/2 teaspoon salt, to taste |
1/2 teaspoon black pepper, to taste |
1/2 cup 2% low-fat milk |
1/4 cup seasoned panko breadcrumbs (or bread crumbs) |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 400°F Spray a shallow 2 qt baking dish with non-stick cooking spray and set aside.
2. in a large nonstick skillet, heat the oil and butter over medium-low heat. Add the onions and garlic and cook until onions are soft and beginning to brown, about 15-20 minutes.
3. Meanwhile, Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potato slices are tender, about 10 minutes.
4. Drain potatoes and spread a thin layer in the baking dish. Top with a third amounts of onion, cheese, thyme, salt, and pepper. Repeat layering twice. Pour milk gently over top and sprinkle with panko and then paprika.
5. Bake 20-25 minutes or until potatoes are lightly browned.
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