Slices of potatoes and onions cooked in butter and oil to crispy perfection.
- 3 books Idaho Potatoes
- 1 whole large yellow onion
- 3 tablespoons Butter, melted, divided
- 3 tablespoons Olive oil, divided
- 2 teaspoons Salt
- 2 teaspoons Pepper
Start by peeling and washing the potatoes. Using your mandolin, slice the potatoes about 1/4 inch thick. Slice the onions to a similar thickness.
In a baking dish, place 2 tablespoons of butter and oil.
Start ringing the potatoes and onions around the outside of the bowl. After three potatoes, add a layer of sliced onions. Work around until a circle is created around the outside of the dish. Move to the center and try again to create a ring, following the same distribution of potatoes and onions.
Using a pastry brush, brush the remaining butter and oil over the tops of the potatoes and onions. Sprinkle the salt and pepper evenly over the tops of the potatoes.
Bake at 450ºF for about 50 minutes. Serve and enjoy!