B
ButterSticks
Guest
2 large potatoes in thick slices (like when making escalloped potatoes but a lil thicker)
2 tablespoons olive oil
2 tablespoons butter/margarine
1 large onion diced
2 cloves of garlic or 1 cloves Elephant garlic minced up.
2 tspoons parsley (i use dry flakes) or you can chop it
Heat the oven to 400.
Heat: Oil & Butter in a skillet. Add the onion, and cook untill soft. Add the garlic and cook for 2 more minutes. Lightly oil a medium sized casserole dish. Layer the potato slices so they slightly overlap.
Pour the mixture from the skillet over the potatos.
Cover and bake for one hour, or untill the potato slices are tender.
Serve warm.
2 tablespoons olive oil
2 tablespoons butter/margarine
1 large onion diced
2 cloves of garlic or 1 cloves Elephant garlic minced up.
2 tspoons parsley (i use dry flakes) or you can chop it
Heat the oven to 400.
Heat: Oil & Butter in a skillet. Add the onion, and cook untill soft. Add the garlic and cook for 2 more minutes. Lightly oil a medium sized casserole dish. Layer the potato slices so they slightly overlap.
Pour the mixture from the skillet over the potatos.
Cover and bake for one hour, or untill the potato slices are tender.
Serve warm.