Greek Style Potatoes:
|
 |
(corn, dairy-use dairy free substitute, dye, egg, gluten, peanut,soy, tree nut free)
- 2 lbs. russett potatoes, peeled and sliced to 1/4" slices
- 1 T. olive oil
- 1 sweet onion, thinly sliced
- 1 T. butter (or substitute for dairy free)
- 1/4 tsp. salt
- black pepper to taste
Preheat oven to 400 degrees.
Place sliced potatoes in a small saucepan, cover with water and boil for two minutes. Drain potatoes and reserve.
While potatoes are cooking, heat olive oil in skillet over medium high heat, add onion slices and saute until slightly brown, approximately 10 minutes. Remove from heat.
Coat bottom and sides of a 2 qt. casserole dish with the butter.Layer potatoes and onions into dish while seasoning each layer with salt and pepper (approximately 3 layers potatoes to 2 layers of onion). Bake in a preheated oven for 10-12 minutes until hot and browned on top.
Return to"The Recipe Store"from"Greek Style Potatoes".
This site is not intended to replace the advice and supervision of your professional medical treatment plan. Although all of the information is true and accurate to the best of our knowledge, we still recommend you carefully check all food labels before consuming any food product. We can not assume any legal responsibility for any illness obtained while following the advice contained on this site.
