60 ml butter 4 tbsp
75 ml onion, finely chopped 1/3 cup
salt to
1 ml dried basil 1/4 tsp
1 ml dried thyme leaves 1/4 tsp
salt & pepper to taste
1 kg potatoes, unpeeled & very thinly sliced 2 lb
In a small saucepan, melt butter. Stir in onion, basil, thyme, salt and pepper. Saute for a few minutes.
Arrange 1/3 of potato slices in circular pattern in lightly greased pie plate. Spoon 1/3 of margarine / onion mixture over top. Repeat layers two more times.
Cover and bake in preheated 425 F (220 C) oven for 30 minutes. Uncover and continue to bake for 30 minutes longer or until potatoes are tender and crispy brown around the outside edge. Let stand 10 minutes before cutting into wedges.
Serves: 6