14 October 2016

Femininity Friday: Herb and Onion Potatoes

 
Courtesy of Wikimedia Commons - Public Domain



From 2012:

I love potatoes and have to be careful to avoid overeating them. A little simple carb, however, can lend a festive note to an otherwise plain meat and vegetable dinner. Enter my Herb and Onion Potato Casserole, the very thing to pair with Brats, with any kind of roast meat, or with Corned Beef on Saint Patrick's Day.

Cynthia's Herb and Onion Potato Casserole

Butter, oil, or non-stick spray
Two pounds potatoes of choice--washed, peeled (if desired), and sliced thinly
One pint half-and-half (obtain actual half-milk and half-cream, no oil substitute)
One small yellow onion, peeled and chopped roughly
One Tablespoon minced garlic
One teaspoon dried oregano
One teaspoon dried rosemary (rub the rosemary between your fingers to release the flavor and aroma)
One teaspoon dried parsley
One teaspoon dried thyme
Twenty grates of fresh nutmeg (about one-half teaspoon)
Half a can of French-fried onions
Optional for Saint Patrick's Day: Garnish with little shamrocks made of green bell pepper rings.

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease or use non-stick spray on a 13x9-inch baking dish.
3. In the baking dish, place a layer of potatoes, top with chopped onion, and repeat until all of the sliced potato and onion is used.
4. Mix together the half-and-half and the herbs. Pour over the potato and onion in the baking dish. Bake for approximately thirty-five minutes or until potatoes are tender.
5. Carefully remove from oven. Top with French-fried onion and optional garnish, if desired.
6. Return to the oven for approximately ten minutes or until French-friend onions are browned.
7. Let stand for five minutes before serving.

Serves six.

Agape always,
Cynthia

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