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No Fuss No Dairy Potato Onion Casserole
An easy sliced potato and onion casserole, scented with rosemary and baked with no fuss.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2
Ingredients
- 8 ounces thinly sliced sweet potatoes preferably golden
- 8 ounces yellow potatoes Yukon Gold or similar
- 4 ounces yellow onion about 1/2 of a medium-large onion
- 2 - 2 1/2 tablespoons high heat oil grapeseed or similar + more for dish
- 1 teaspoon chopped fresh rosemary
- Kosher or sea salt and freshly ground pepper to taste
Instructions
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Pre-heat the oven to 400 degrees F.
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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
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Gently toss the potatoes and onions (separately) with the oil.
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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.
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Sprinkle generously with salt, pepper, and the chopped rosemary.
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Bake covered with aluminum foil for 40 minutes.
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Uncover, raise the heat to 425 degrees and bake another 15 minutes.
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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