Prep 15 mins
Cook 45 mins
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.
- 4 -5 potatoes, washed (I like russets)
- 1 large onion, sliced into rings
- 4 tablespoons butter or 4 tablespoons margarine
- lemon pepper
- Slice Potatoes leaving skins on, into PAPER THIN disks (like those used for scalloped potatoes).
- Spray a deep dish pie pan (or similar size pan) with cooking spray.
- Layer: potatoes, sprinkle with Lemon pepper, top with onions.
- Repeat layers until no remaining potatoes.
- Place pats of butter on top.
- Cover with foil and bake in 400 degree F preheated oven for about 45 minutes or until potatoes are tender.
- Remove foil and bake another 10- 15 minutes to brown and reduce liquid.
- 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.
- This recipe can be done in a disposable foil pie tin over a grill.
- The time covered should be over indirect heat and then uncover over direct heat.
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.
These must be sliced paper thin to work at the recommended temp & cooking time.
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.