No Fuss Potato Casserole
An easy sliced potato and onion casserole, scented with rosemary and baked with no fuss.
Servings Prep Time
2 15minutes
Cook Time
55minutes
Servings Prep Time
2 15minutes
Cook Time
55minutes
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees F.
  2. Using a mandoline or sharp knife, thinly slice the potatoes and put them in one bowl. Repeat with onion and put those slices in another bowl
  3. Gently toss the potatoes and onions (separately) with the oil.
  4. Place the potatoes in an oiled, oven-safe dish small enough to hold them upright. Add the onions in between some of the slices and on the sides.
  5. Sprinkle generously with salt, pepper, and the chopped rosemary.
  6. Bake covered with aluminum foil for 40 minutes.
  7. Uncover, raise the heat to 425 degrees and bake another 15 minutes.
  8. Serve immediately, cool to room temperature, or refrigerate and bring back to room temperature for serving.
Recipe Notes

I used a mandoline, but you can slice the potatoes and onions by hand as long as you make slices that are quite thin. Think the type of paper-thin slices that would work well for chips. The casserole should be small with 2-inch sides. My 7-1/2 inch x 5 inch casserole (with 2 inch sides) worked perfectly