Crispy Layered Potatoes Recipe
Ingredients
| Potatoes | 10 Pound, thinly sliced | |
| Onions | 2 Pound, thinly sliced | |
| Unsalted butter | 1/2 Pound | |
| Mixed herbs | 3 Tablespoon, dried | |
| Milk | 5 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Lightly grease 2 large ovenproof dishes each about 13 x 10 inches.
Arrange a layer of potatoes in the bottom of each dish, then sprinkle with a layer of sliced onions.
Dot with butter and sprinkle with herbs and seasoning.
Continue to layer the potatoes and onions, ending with a layer of potatoes dotted with butter.
Pour 2 1/2 cups of milk into each dish.
Bake the potatoes, uncovered, in a preheated 425° oven for about 20 minutes, then reduce the oven temperature to 350° and continue cooking for a further 1 1/2 hours, or until the potatoes are very soft, golden brown on the top, and have absorbed all the milk.
Arrange a layer of potatoes in the bottom of each dish, then sprinkle with a layer of sliced onions.
Dot with butter and sprinkle with herbs and seasoning.
Continue to layer the potatoes and onions, ending with a layer of potatoes dotted with butter.
Pour 2 1/2 cups of milk into each dish.
Bake the potatoes, uncovered, in a preheated 425° oven for about 20 minutes, then reduce the oven temperature to 350° and continue cooking for a further 1 1/2 hours, or until the potatoes are very soft, golden brown on the top, and have absorbed all the milk.
Chef
