I've also made this in a pyrex casserole, but you can't finish it on the stove, and it's a bit trickier to release it from the pan.
- 2 1/2 T Olive oil
- 1 med onion, peeled and sliced thin
- 3 large baking potatoes, peeled
- 1 1/2 t salt
- 1 t ground pepper
1 Preheat oven to 400.
2 Heat 1 T of oil in a frying pan, and saute the onions until golden brown.
3 Cut the potatoes across into very thin slices and place in a bowl with the remaining oil.
4 Heavily grease a 10-inch non stick or cast iron baking pan or oven proof skillet. Layer the potatoes, salt & pepper and onions. Make a total of three layers of potatoes with two of the onions.
5 Bake until the potatoes are golden brown and crisp, about 30 min. If the potatoes are done and it is not brown on the bottom, if it''s a skillet, you can finish on the stove.
6 Loosen the side and slide onto a dish.