Potatoes With Rosemary

Scalloped potatoes layered with onion and rosemary and half and half baked all together.

• Ready In: 1 hr 50 mins
• Serves: 6-8
• Yields: 1 pie dish

Ingredients

• 1⁄4 cup butter
• 2  large onions, thinly sliced
• 2  teaspoons  chopped fresh rosemary
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 4  medium  sized potatoes, scalloped
• 1  cup half-and-half

Directions

1. Heat butter in a large skillet until melted.
2. Add onions, rosemary, salt and pepper.
3. Cook over low heat until onions are soft and browned slightly about 20 minutes.
4. Arrange 1/2 of the potato slices on the bottom of a 10"x 1 1/2" greased pie dish.
5. On top of the potatoes add 1/2 the onion mixture.
6. Repeat steps 4 and 5.
7. Pour half and half over the top.
8. Cover with aluminum foil and bake at 350F for 1 hour.
9. Uncover and cook for 20 minutes longer.
10. Cut into wedges to serve.