Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
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10 Large red-skinned new potatoes
1 Medium onion
1/4 Lb. butter (1 stick)
1 Tsp. salt
1/2 Tsp. pepper
3 Tbsp. fresh parsley -- chopped fine
1 Tbsp. dill or chives (dried may be used in
smaller amounts)
1 Pt. sour cream
Preheat oven to 350 degrees. Slice potatoes approximately 1/4
inch thick. Select a casserole that is wider than it is high,
so that most of the slices can be layered across the bottom.
Butter the bottom of the casserole and place the slices in the
pan. Slice the onion thinly and scatter under and over the
potatoes. Add salt and pepper; dot generously with chunks of
butter. Seal the pan tightly with aluminum foil and bake for 1
to 1 1/2 hours, or until the potatoes are tender and slightly
browned.
Remove foil to serve and top with a good sized dollop of
sour cream, sprinkled with a pinch of herbs. Pass separately a
bowl of sour cream with herbs.
Serves 8.
