Ingredients:
4 -5 potatoes, washed ( I like russets)
1 large onions, sliced into rings
4 tablespoons butter or 4 tablespoons margarine
lemon pepper
Directions:
Slice Potatoes leaving skins on, into PAPER THIN disks (like those used for scalloped potatoes).
Spray a deep dish pie pan (or similar size pan) with cooking spray.
Layer: potatoes, sprinkle with Lemon pepper, top with onions.
Repeat layers until no remaining potatoes.
Place pats of butter on top.
Cover with foil and bake in 400 degree F preheated oven for about 45 minutes or until potatoes are tender.
Remove foil and bake another 10- 15 minutes to brown and reduce liquid.
I like to cook longer and get a crispy layer on the bottom; you can then invert this onto a serving platter and garnish with sour cream or cheese of your choice and minced parsely.
This recipe can be done in a disposable foil pie tin over a grill.
The time covered should be over indirect heat and then uncover over direct heat.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.