Prep 20 mins
Cook 1 hr
If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.
- 2 large onions, peeled and thinly sliced
- 4 large potatoes, peeled and thinly sliced
- 2 tablespoons butter, melted
- 1⁄4-1⁄2 teaspoon salt
- 1⁄8-1⁄4 teaspoon ground black pepper
- Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
- ***Preheat oven to 350 degrees.
- Spray the 9x13-inch casserole with non-stick cooking spray.
- Place half of potatoes in bottom of casserole dish.
- Place layer of onions over potatoes.
- Sprinkle with salt and pepper.
- Place remaining potatoes on the top layer.
- Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
- Spray top of casserole with non-stick cooking spray.
- Cover and bake 20 minutes in lower third of the oven.
- Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
- If you are lucky, the bottom potatoes will be a little browned, too!
- VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
- Let melt and serve.
- HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
- Bake as directed.
Unbelievable! I was left speechless... my husband actually rated this 5 stars!! He rarely comments on dinner and is extremely stingy with his stars. He insists 5 stars should be saved for something REALLY special. This was so easy to put together and everyone loved it. The onions and potatoes were nicely cooked and the crispy edges were delicious. I wouldn't add a thing! The salt, pepper, butter and onion perfectly flavored these potatoes. No leftovers here!
Don't be fooled by the simplicity of this recipe. I passed it by a couple of times, but when I did make it, it was fabulous! I added some dried garlic in between layers, and used red onions, and of course, I added the cheddar...but I am thinking parmesan might be even better. Give it a try -- you probably already have all the ingredients!
I'm making this recipe right now. I only used two potato's, one thin layer at the bottom, and one on top. And I only had half of a large onion available, so I diced it and used it for the middle layer. I also drizzled much more butter than recommended, four times as much total, a couple tbsp on each layer. Also several seasonings were added, parsley, sage, etc. Also a little bit of cheese was added in between the layers. I also topped the whole dish with parmesan and more cooking oil/spray while it was in the oven. It's passed the first 20 minutes covered, and is now finishing it's 40 minutes uncovered. I sliced the potatoes very thin, and only did layered them thinly... so I expect the cooking time to be less. But we'll see. i also added a generous amount of Louisiana hot sauce on each layer. I'll post this after the dish is ready and has been tasted so I can add a final review at the end...
This dish turned out great. In fact, I didn't have time to post, because I was busy preparing a second round. Yes, we actually finished the whole first dish, and went right back and made a second one. Which is all gone now. We decided against the third round, considering it's past mid night. I was very liberal with the hot sauce, and everything was delicious. I have many more potatoes and will be making this recipe again tomorrow, with some more enhancements, of course.