INGREDIENTS

INSTRUCTIONS

In a large heavy skillet heat the butter and olive oil over low heat. Saute
the onions slowly, stirring occasionally, for about 30 minutes. They should
be very soft, slightly golden, but not brown. Preheat the oven to 350
degrees. Lightly oil a 10-inch round baking dish or pie plate. Arrange a
circular layer of overlapping potatoes in the pan and sprinkle with salt
and pepper. Arrange a thin layer of onions on top and sprinkle with some of
the rosemary. Continue layering until you have used up all the ingredients,
finishing with the rosemary. Pour the cream mixture into the dish around
the edges so that you don't disturb the rosemary, drizzling just a little
over the top. Cover the pan with aluminum foil and bake for 40 minutes.
Remove the foil and cook for 10 minutes more, until the top is golden and
the potatoes are tender. Let cool for 5 minutes then slice into loose
wedges and serve. This recipe yields 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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