Recipe for cooking potatoes with rosemary
Recipes from Spain and Portugal :: Spanish and Portuguese Potato, Grain and Rice Dishes
1/4 c. butter or butter-replacement
2 large onions, thinly sliced
2 tsp. minced fresh rosemary leaves
1/2 tsp. salt
1/4 tsp. coarsely-ground pepper
4 med. baking potatoes, thinly sliced
1 c. half-and-half
Heat butter in skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 mins.
Arrange half of the potato slices in bottom of greased 10-in. pie plate. Top with half the onion mixture. Repeat layers. Pour half-and-half over the top. Cover with aluminum foil, and bake at 350 degrees fahrenheit for 1 hour.
Uncover and bake until top is golden brown, about 20 mins. longer. Cut into wedges to serve.
Yields 6 to 8 servings.
