This recipe is so simple, yet so delicious. It was my mother’s recipe. Now it is one of my staple gluten free potato recipes. She’s been gone for some years, but it brings me comfort and makes me smile every time I make this dish. Kids tend to not like them very brown, but by all means brown them up as much as you desire. I usually do, unless my grandkids are over.
Gluten Free Potatoes and Onion Recipe
- 6 - 8 potatoes, sliced (see below)
- 1/4 - 1/2 large onion, sliced thinly
- 1/2 cup margarine or butter (approximately) (If on a dairy or casein free diet, use a dairy-free buttery spread or olive oil.)
- salt and pepper to tasted
- Preheat oven to 420°F.
- Peel potatoes; slice in half; quarter the halves; and cut those in half length wise. My mother didn't do that last step, but they cook faster this way. While peeling and slicing the potatoes soak them in cold water, as this will prevent them from browning. You don't have to peel them if you prefer the skins on, but I like to avoid as much pesticides as possible, when using non-organ potatoes.
- Butter (or oil) the bottom of a 9 x 13" baking dish.
- Arrange potatoes in layers, alternating with sliced onion, salt, pepper and dabs of butter or margarine.
- Bake for about 40 minutes; turn potatoes and dab with additional butter or margarine; allow to bake for another 20 minutes or so.
- That's it! Very basic, yet very tasty.
If you prefer a little crunch you can blast them under the broil until the desired browning and crispness is achieved.
Top with shredded cheese the last few minutes, if desired.
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