Amanda’s Potatoes


  • 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


Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.

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Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.

Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.

Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.