Layered Herbed Baked Potatoes
Source of Recipe
My Friend Jenine
My friend Jenine brought this dish to a girls' campfire night to have along with grilled pork chops - absolutely wonderful! This is a relatively simple dish - potatoes, onions, and some seasonings - but the taste of everything all together is just amazing!
List of Ingredients
For a 9x13 casserole (spray the dish with cooking spray):
Potatoes - Michigan Whites or Yukon Golds, sliced thin on a mandolin
Onions – Vidalia or other sweet – one large, also sliced thin
Salt & pepper
¼ cup white wine
1/8 cup balsamic vinegar
1 T chicken base (bouillon)
1/8 warm water
Heat oven to 350.
Make a layer of the potatoes and onions overlapping in the casserole. Once the first layer is down, drizzle olive oil over them, then sprinkle thyme, rosemary (go easy on that one), basil, garlic, fresh ground pepper and ground sea salt on it. Make another layer and repeat seasoning. When all the potatoes are layered and seasoned, drizzle half of the wine/broth mixture between and next to the rows of potatoes. Cover it in foil and bake for about an hour at 350. Take the foil off, cook it for another 30 minutes, drizzling the rest of the wine/vinegar mixture on it wherever the potatoes look like they are drying out.
(Jenine's note: I'd like to take credit for the recipe, but I saw it on Two Fat Ladies.)