Not really a vegetable, more of a root or tuber, but definitely a great ingredient for side dishes. I love to combine them with bacon of course, onions and butter. In no particular order.
This is one of my favorite ways to put them together. Quick, easy and delicious.
Onion Potato Casserole
5 medium potatoes, peeled
1/2 large sweet onion (a 1015 or similar)
1-2 tbsp extra virgin olive oil
Sea salt
Black pepper
Slice the potatoes into very thin slices. If you have a mandolin, use the #2 setting. While you work on the onions, submerge the potatoes in cool water to avoid oxidation.
Do the same with the onions, slice them into very thin slices. Separate the onion rings and set aside.
Preheat oven to 375°. Generously butter an ovenproof dish, I used a pie pan. Make sure the butter covers the bottom and sides of the dish. Begin layering the potatoes and onions. First, a single a layer of potatoes, try not to overlap them too much.
Sprinkle a bit of salt and pepper, then add another layer of potatoes and onions, finishing with potatoes.
On the last layer, top with salt & pepper, then drizzle the olive oil evenly.
Cover with foil paper and bake it for 20 minutes. A the end of that time, remove the foil, raise the oven’s temperature to 400° and bake for another 15 minutes.
Check out the pretty colors.
