Easy Lemon Pepperd Potatoes

DiAnna2's Note:

This is a recipe I came up with after reading through some cookbooks. I liked the flavor combination, and it is so easy. It really makes potatoes go a long way. This has only 4 ingredients that can be kept on hand for those unexpected needs.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 4 -5 potatoes , washed (I like russets)
• 1 large onion , sliced into rings
• 4 tablespoons butter or 4 tablespoons margarine
• lemon pepper

Directions:

1. Slice Potatoes leaving skins on, into PAPER THIN disks (like those used for scalloped potatoes).
2. Spray a deep dish pie pan (or similar size pan) with cooking spray.
3. Layer: potatoes, sprinkle with Lemon pepper, top with onions.
4. Repeat layers until no remaining potatoes.
5. Place pats of butter on top.
6. Cover with foil and bake in 400 degree F preheated oven for about 45 minutes or until potatoes are tender.
7. Remove foil and bake another 10- 15 minutes to brown and reduce liquid.
8. I like to cook longer and get a crispy layer on the bottom; you can then invert this onto a serving platter and garnish with sour cream or cheese of your choice and minced parsely.
9. This recipe can be done in a disposable foil pie tin over a grill.
10. The time covered should be over indirect heat and then uncover over direct heat.

Reviews

[carolinafan]

I cut these the same way I usually fix scalloped potatoes and the cooking time given here was not enough. The flavor was good but the time to cook didn't work for me.

[DiAnna2]

These must be sliced paper thin to work at the recommended temp & cooking time.

[JustJanS]

I cooked these at the recommended temp for the recommended time, (3 potatoes and 3 tablespoons butter) and they weren't anywhere near ready. I then turned the heat up for 15 minutes more, and then ended up still needing to finish them off in the microwave for 5 minutes. I have a new oven, and I check it with a thermometer, so maybe I cut the potatoes too thick. I cut them the same way I always do when making scalloped potatoes though.