Prep 15 mins
Cook 35 mins
This potato dish has always received raves from my guests. The crunch of the onions is wonderful. The blend of seasonings is just right.
- 4 large russet potatoes, scrubbed, cut into 1/4-inch slices
- 1 tablespoon butter or 1 tablespoon margarine
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 large eggs
- 1⁄4 cup skim milk
- 1 cup fine breadcrumbs
- 1 teaspoon italian seasoning
- 1 large yellow onion, cut into 1/4-inch rings
- salt and pepper
- Heat oven to 450F degrees and lightly grease a 13"x9" ovenproof dish.
- Arrange potatoes, overlapping slightly and brush with butter (margarine).
- Sprinkle potatoes with garlic, salt, pepper and thyme.
- In a bowl whisk together the eggs and milk; mix well.
- Mix bread crumbs and Italian seasoning.
- Dip onion rings into the milk and then in the crumbs.
- Pat the crumbs onto the onion rings so they fully cover and adhere to the rings.
- Arrange onion rings in a single layer on top of the potatoes.
- Bake the casserole, turning the onion rings once during baking for about 30-35 minutes, or until the potatoes are cooked and the onion rings are crisp and brown.
A very tasty side dish, this is an interesting variation on the classic Anna Potatoes. I covered the pan for the first 15 minutes, then uncovered for about 20 minutes. This allowed the onions to brown and the potatoes to crisp, but prevented the potatoes from drying out.
This was bland and we like spicy. I liked the onions on top. I may try this and par boil the potatoes, they took longer to cook, but I may have overcrowded them. I may also try some cream of mushroom soup on the potatoes.