The Healthy My Ass Cookbook

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Index
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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Lyonnaise Potatoes

Tender buttery and savory sliced potatoes

Ingredients:

3/8 recipe Clarified Butter, from 1 stick,
2 lbs. Yukon Gold Potatoes, or less, 4-6
2 tsps. Salt, divided usage, to taste
1 medium Onion
1 clove Garlic, or two
2 Tbsps. Fresh Parsley, snipped
1 tsp. Pepper, coarsely ground

Directions:

Melt 6 tablespoons of Clarified Butter or prepare it from 1/4 pound (1 stick) of unsalted Butter.  Either wash or peel the Yukon Gold Potatoes and slice them into 1/4" slices.  Place them into a pot that will allow you to cover them with 1" of cold water.  Add 1 teaspoon of the Salt.  Heat over high until boiling, then simmer for 2-4 minutes.  Drain in your airiest colander and let water evaporate as they cool.

Meanwhile, pour 2 tablespoons of the butter into a 10" or larger cast iron skillet.  Heat over medium low heat until shimmering.  Slice the Onion in half top to root, then into 1/8" slices.  Cook the onion in the skillet adding 1/2 teaspoon of the Salt, stirring frequently until golden brown, 12-18 minutes.  Reduce the heat to its lowest setting, add 1 tablespoon of water and stir to deglaze the pan.  Add pressed Garlic into the skillet.  Stir then continue to cook on low 2-3 minutes then remove from the skillet and set aside.

Add another 2 tablespoons of butter to the skillet and heat to medium low.  Transfer 1/2 of the potato slices to skillet after drying on paper towels.  Brown half of the potato slices in the skillet, 12-17 minutes, gently flipping every 3-4 minutes then remove and set aside.  Preheat an oven to 375°F.

Add the remaining butter to the skillet and brown the remaining slices.  Turn off the heat.  Sprinkle half of the Pepper and half of the remaining salt on top.  Cover those potatoes with half of the onions and half of the Parsley.  Top that with the remaining potatoes, salt & pepper, onions and parsley.

Move to the oven, reduce the temperature to its lowest setting and let all come to serving temperature, then keep warm until ready to serve.

Notes:

If you use dried Parsley use 2 teaspoons and add all to the onions at the end of their cooking.

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Other Information:

Source: My compilation from recipes found on the web.

Times:
Preparation: 1:20
Cook: 1:00
Total: 1:40

Yield: 1 10" skillet
Servings: 4

Nutrition Facts per Serving:
391 Calories
22g Fat (49.7% calories from fat)
6g Protein
43g Carbohydrate
3g Dietary Fiber
58mg Cholesterol
1084mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
1/2 Vegetable
4 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.