OhhhhhMyStinkinHeck, this is SOOOO good! We had it with Pork Chops and veggies but it would be great as a side to almost anything. My Mom even ate it as her whole meal. Best of all, it is easy, and I usually have all of the ingredients on hand…SCORE!!It is one of those recipes that I will be serving to family, friends, company, at reunions, etc. Yep, it’s just that good!
Here is what you need and how I made this, mine may not look very pretty, but I assure you it is DELICIOUS!
2 1/2 tablespoons butter
Rosemary, strip the leaves from the stems. I used a whole sprig, approx. 7″ long (but we like Rosemary)
1 large onion, sliced 1/4 inch thick
6-8 russet potatoes, washed and very thinly sliced
2 tablespoons olive oil
1 – 2 cup package of Kraft 5 Cheese Italian Blend shredded cheese
salt and pepper to taste
Slice the onions and potatoes, allow to dry. Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the rosemary and onion and cook for about 5 minutes. Remove from heat. Place the potatoes, oil, cheese, salt and pepper in a bowl and toss to combine.
Put the potato mixture on top of the onions and bake for 45 minutes to an hour or until golden brown and cooked through. Turn upside down to serve. I used a pizza pan, that is the only thing I had large enough to invert it onto.
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