Amanda's Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 large onions, thinly sliced
• 2 tablespoons light brown sugar
• 1/2 cup butter
• 6 large Yukon Gold potatoes, scrubbed and sliced with peel
• 1 cup heavy cream
• 2 sprigs fresh rosemary, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt about two-thirds of the butter in a large skillet over medium heat. Add the sliced onions and brown sugar, stir, and cook 20 minutes, stirring often, until soft and golden.

2. Preheat the oven to 375°F (190°C). Use the remaining butter to lightly grease a 9x13-inch baking dish.

3. Layer one-third of the sliced potatoes in the dish, spread one-third of the caramelized onions over them, and sprinkle with one-third of the rosemary. Repeat twice, ending with potatoes.

4. Pour the heavy cream evenly over the layers and dot the top with any butter left in the skillet.

5. Cover the dish tightly with foil and bake for 40 minutes.

6. Uncover and bake 45 minutes more, until the potatoes are tender when pierced with a knife and the top is golden.