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Onion and Potato Casserole

6 servings
Adapted from recipe on Food.com

Ingredients

  • 6 medium russet potatoes, cut into 1/4 inch slices or thinner (about 4 cups)
  • 3 tbsp butter or 3 tbsp vegetable oil
  • 6 medium yellow onions, thinly sliced (about 5 cups)
  • 6 cloves garlic, minced
  • 1 1/2 tbsp chopped fresh thyme or 1 1/2 tsp dried thyme
  • salt and pepper to taste
  • 3/4 cup milk, broth, or milk substitute
  • Paprika, to taste (to decorate)

Method

  1. Preheat oven to 400 degrees F.
  2. Spray a 2 quart baking dish with oil.
  3. Slice onions and chop garlic.
  4. Put 2 tbsp of oil in a skillet and over medium-low heat cook the onions until the onions begin to brown (Apprx 15 minutes). Add garlic after about 10 minutes.
  5. Scrub the potatoes, then thinly slice them with a knife or mandolin slicer.
  6. Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt & pepper.
  7. Top with a layer of onions.
  8. Repeat layers twice ending with a layer of onions.
  9. Pour in milk and sprinkle with paprika
  10. Bake until lightly browned (about 30 minutes).
  11. Serve immediately.

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