This\u00a0recipe was inspired by a potato dish I had as a teenager at a cookout while on summer vacation.\u00a0 It was a simple combination of sliced potatoes, onions and butter.\u00a0 It was made in foil and cooked on an open fire.\u00a0 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.\u00a0<\/p>\n
Ingredients: Pre-heat the oven to 350 degrees.\u00a0 If you’re using russets, peel the potatoes – you can leave the skin on but wash them well.\u00a0 Slice the potatoes into 1\/4 inch slices.\u00a0 Cut the onion in half, peel and then cut each half into about 6 sections and separate the pieces.\u00a0 Slice the butter into 10 to 12 slices.<\/p>\n 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.\u00a0 Put one slice of butter in the pan and heat until melted.\u00a0 Swirl the butter around until the bottom and sides are well coated.\u00a0 Put about 1\/3 of the potatoes in the pan followed by 1\/3 of the onions.\u00a0 Try to get the onions evenly distributed.\u00a0 Place two slices of butter on top.\u00a0 Repeat two more times except put all the remaining butter on the top.\u00a0 Add salt and pepper (about 1\/2 tsp pepper and 1 tsp salt) sprnkling evenly over the top.\u00a0 Cover and place in the oven.\u00a0\u00a0 (If you are using a dish without a cover, cover tightly with aluminum foil.)<\/p>\n Braise in the oven for 1 hour and 15 minutes.\u00a0 Remove and serve!\u00a0<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" This\u00a0recipe was inspired by a potato dish I had as a teenager at a cookout while on summer vacation.\u00a0 It was a simple combination of sliced potatoes, onions and butter.\u00a0 It was made in foil and cooked on an open fire.\u00a0 My first All Clad pan was their 3 qt Cassoulet and I thought it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[116,114,112,113,117,110,111,115,109,108],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/56"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=56"}],"version-history":[{"count":5,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":76,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions\/76"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>4 medium sized russet or yukon gold potatoes
\n1 medium sized yellow onion
\n1 stick of unsalted butter
\nsalt and pepper to taste<\/p>\n