Title: Oven Baked Potatoes and Onions - Ddc
Categories: Side Vegetable Onion Casserole
Yield: 6 Servings

2	lb	Medium potatoes
1/2	lb	Onions
		Salt
1/3	c	Butter
		Pepper
1	c	Fresh white bread crumbs
		Sprig of parsley to garnish

: Peel and slice the potatoes and onions very finely. Put them in a pan, cover with cold water, add 1 teaspoon salt and bring to boiling point. Boil for 1 minute then drain in a colander.

: Well grease a 1.5 litre (3 pint) straight-sided oven-proof dish, using some of the butter.

: Place the sliced onion and potato in the buttered dish, adding salt and pepper to taste with each spoonful. Top with a layer of potato slices and sprinkle with breadcrumbs. Dot with the remaining butter.

: Bake in a moderately hot oven (190 C or 375 F or Gas Mark 5) for 1-1/2 to 2 hours, until golden brown and tender. Add a little extra butter during cooking if necessary. Garnish with parsley sprig before serving.

Note: By blanching the potatoes and onions this dish may be prepared in advance. _Day by Day Cooking_, Mary Berry, 1977. Hamlyn Publishing. ISBN 0-600-31978-4. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo Ä

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