Spring is coming, Folks. All you have to do is look at my onions and potatoes and you will believe.
My remaining onions are trying to tell me something. They're putting out their green shoots of summer and I'd better use them . . . or lose them.
These white potatoes haven't sprouted nearly as much as my red ones, but they're still showing signs of being in storage for many moons.
When the reds started to sprout, I used the sprouting ones and then shoved as many as I could into the bottom of the spare refrig, and I'm happy to say they seem to be happy and doing well in there.
Yesterday afternoon I remembered this recipe that would help use up some potatoes AND onions so I made it for dinner. Below I've written out the full recipe but for just the two of us, I cut all the ingredients in half.
This recipe is pretty basic and easy to put together while at the same time being more than just plain, old potatoes. If your digestive system is bothered by onions, this recipe might not be for you. But even though there are quite a few onions in the dish, I don't think it has an "onion-y" flavor after being baked.
POTATO AND ONION PIE
8 cups potatoes, thinly sliced
3 cups onions, thinly sliced
1/2 cup butter
1/2 cup grated Parmesan cheese
Salt and Pepper
Layer potatoes and onions in a greased 9" x 13" baking pan. Sprinkle each layer with salt and pepper and dot with butter. (The above photo was taken when I had about half of the ingredients in the baking pan.)
Bake covered at 400 degrees for 45 minutes.
Remove from oven, uncover and sprinkle with Parmesan cheese and cayenne pepper.
Return to oven (uncovered) to brown cheese. (Leave in oven until desired brown-ness and crispness to top layer is achieved.) Makes 8 servings.
Even making only half the recipe last night, we had plenty left to warm up with eggs for breakfast. It's a mighty tasty potato casserole.
the quotidian (12.11.17)
8 hours ago