Hi. My name is Mark and this is my cooking blog.
I get asked a lot for my recipes, so I decided to start this cooking blog. What you’ll find here will be my recipes and my variations on others’ recipes, my cooking tips and who knows what else.
I should say up front that I’m lactose intolerant (check out my lactose intolerance site www.nowhey.org) and I also try to live a low-carb lifestyle. So the recipes you’ll find here will generally be devoid of milk and milk products and try, wherever possible, to be low in carbs.
I hope you enjoy the site and the recipes.
Mark
This recipe was inspired by a potato dish I had as a teenager at a cookout while on summer vacation. It was a simple combination of sliced potatoes, onions and butter. It was made in foil and cooked on an open fire. My first All Clad pan was their 3 qt Cassoulet and I thought it would be the perfect pan to recreate this recipe, but in the oven instead of the campfire.
Ingredients:
4 medium sized russet or yukon gold potatoes
1 medium sized yellow onion
1 stick of unsalted butter
salt and pepper to taste
Pre-heat the oven to 350 degrees. If you’re using russets, peel the potatoes – you can leave the skin on but wash them well. Slice the potatoes into 1/4 inch slices. Cut the onion in half, peel and then cut each half into about 6 sections and separate the pieces. Slice the butter into 10 to 12 slices.
As mentioned above, I used my All Clad 3 qt. Cassoulet for this dish but you could use just about any oven-proof pan or baking dish. Put one slice of butter in the pan and heat until melted. Swirl the butter around until the bottom and sides are well coated. Put about 1/3 of the potatoes in the pan followed by 1/3 of the onions. Try to get the onions evenly distributed. Place two slices of butter on top. Repeat two more times except put all the remaining butter on the top. Add salt and pepper (about 1/2 tsp pepper and 1 tsp salt) sprnkling evenly over the top. Cover and place in the oven. (If you are using a dish without a cover, cover tightly with aluminum foil.)
Braise in the oven for 1 hour and 15 minutes. Remove and serve!
If you like your potatoes a little browned, remove the cover after 1 hour and cook until the potatoes are as brown as you want.
