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Ingredients
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2 pounds russet potatoes
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2 tablespoons olive oil
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4 onions, thinly sliced
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2 tablespoons chopped garlic
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½ cup butter
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salt to taste
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ground white pepper, to taste
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1 tablespoon finely minced fresh parsley
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
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Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
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Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
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Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
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Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
Nutrition Facts (per serving)
325 | Calories |
20g | Fat |
35g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 325 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 10g | 52% |
Cholesterol 41mg | 14% |
Sodium 119mg | 5% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 4g | 7% |
Vitamin C 16mg | 17% |
Calcium 36mg | 3% |
Iron 1mg | 4% |
Potassium 581mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.