Serves: 4 to 6
|6||Potatoes, peeled and sliced 1/8" thick. I use red potatoes. My food processor takes all the work out of slicing the potatoes|
|¼ Cup||Onion, finely chopped|
|2 Tbs.||Vegetable oil|
|Salt and pepper to taste|
Heat one tablespoon of the butter with the oil in a 10" oven proof skillet (I usually use a 10" omelet pan) until the butter is just melted. Swirl the butter and oil mixture around in the skillet coating the bottom and sides.
Arrange a layer of the potato slices in the pan arranging them in a half lap pattern.
Sprinkle the potatoes with salt and pepper.
Distribute about half the onions on the potato layer.
Repeat with a second layer of potatoes, the rest of the of the onions and a little salt and pepper.
Finish with a layer of potatoes, add salt and pepper and dot the top with the remaining tablespoon of butter.
Bake at 425 for about 40 minutes or until the top layer of potatoes is starting to brown.
Remove from the oven. Carefully, the skillet is very hot, work a flexible spatula under the potatoes and turn them out onto a plate, bottom side up. Be careful to drain any excess fat from the pan as you remove the potatoes.