Scalloped Potato Duet with Herbs

Yield 8 servings

2 tablespoons olive oil
2 large onions, thinly sliced
2 pounds red potatoes, thinly sliced
1 1/2 pounds russet potatoes, peeled, thinly sliced in ½ rounds
3 large garlic cloves
2 tablespoons butter, melted (or olive oil)
1/2 cup chopped parsley
1 1/4 cups chicken stock or soymilk
2 tablespoons of thyme

1 Saute onions in olive oil until tender.
2 Add garlic and sauté 2-3 minutes.
3 Toss onions with red potatoes, season with salt and pepper, then spread in buttered 9 x 13 pan. Cover with stock or soymilk.
4 Toss russet slices with butter (or olive oil) and parsley, season with salt and pepper. Arrange in overlapping slices on top of red potatoes.
5 Bake at 400ºF for 1 to 1-1/2 hours.

notes These can be made dairy-less by using olive oil instead of butter.
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