Description
If desired sprinkle the top layer of potatoes with grated parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!
Ingredients
- Butter
- Olive Oil
- Fresh Garlic
- Onions
- Dry Sherry
- Tarragon
- Seasoning Salt
- Pepper
- Yukon Gold Potatoes
- Chicken Broth
Instructions
- Set oven to 350 degrees
- Butter an 8-cup baking dish
- In a large skillet melt the butter with oil over medium heat add in sliced onions
- Saute stirring often until a rich golden brown
- Add in the garlic the last 5 minutes of cooking
- Add in the sherry and tarragon
- Cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside
- Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper
- Top with 1 / 3 of the caramalized onion mixture
- Arrange another layer of potatoes over the onions, season with salt and pepper
- Repeat the layers until all of the potatoes and onions are used up
- Bring the chicken stock to a simmer and pour slowly over the potatoes
- Cover the mixture directly but lightly with parchment paper, then cover the dish with foil
- Bake for about 40 minutes
- Uncover the dish and bake about 20 minutes more or until the potatoes are tender
- Cool for 10 minutes before serving