The whole family enjoyed these potatoes immensely. I loved the fact that they were easy to throw together, and still tasted and looked fantastic. Definitely a keeper. You can read my full review at Taking On Magazines: http://bit.ly/Ulfn4S
Photo: Charles Schiller; Styling: Lynn Miller
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Amount per serving
- Calories: 241
- Fat: 12g
- Saturated fat: 7g
- Protein: 8g
- Carbohydrate: 27g
- Fiber: 3g
- Cholesterol: 36mg
- Sodium: 366mg
- 1 large onion, halved and thinly sliced
- 2 1/2 pounds red potatoes, peeled and sliced 1/8 inch thick
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup shredded Gruyère, divided
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups milk
- 1. Preheat oven to 425ºF. Grease a 9-inch round baking dish.
- 2. Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyère. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slices.
- 3. Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.
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