2 large Russet potatoes, washed & peeled
1/2 yellow onion
5 tablespoons Earth Balance, melted
1/2 cup Vegetable Broth
Salt & Pepper
Pre heat oven to 425 F.
Thinly slice potatoes, about 1/16" thick, thinly slice the onion, then toss with butter, 1/2 tsp. salt & 1/2 tsp. pepper. Spread evenly in a sprayed 2 quart baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover, stir the potatoes and bake, stirring a few more times, until the stock is absorbed, about another 30 minutes.
Serves 4.
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