Potato Onion Bake

September 18, 2015

2 pounds Yukon gold potatoes
2 Tbsp. olive oil
2 large onions, peeled and sliced
2 tsp. chopped garlic
1 tsp. dried thyme
1 Tbsp. dried or fresh rosemary
14-1/2 oz. can low sodium chicken broth

Peel potatoes and thinly slice. Put aside. Heat oil in large skillet. Sauté onions and garlic until onions are wilted. Stir in thyme and rosemary. Layer potatoes and onion mixture in a greased rectangular glass baking dish. Pour broth over all. Cover with foil. Bake at 400 degrees for 30 minutes. Uncover and bake until potatoes are tender and top is golden brown, about 15 minutes more. Serves 6-8.


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