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Herbed Baked Potatoes




Source of Recipe


from momafluffy at rc
Herbed Baked Potatoes

For a 9x13 casserole (coat the dish with cooking spray):

Potatoes - Michigan Whites or Yukon Golds, sliced thin on a mandolin
Onions – Vidalia or other sweet – one large, also sliced thin
Olive oil

Suggested seasonings:
Thyme
Rosemary
Basil
Garlic
Salt and pepper

Mix together:
1/4 cup white wine
1/8 cup balsamic vinegar
1 Tablespoon chicken base (bouillon)
1/8 warm water

Heat oven to 350 degrees F.
Make a layer of the potatoes and onions overlapping in the casserole.
Once the first layer is down, drizzle olive oil over top.
Then sprinkle thyme, rosemary, basil, garlic, fresh ground pepper
and a very light coating of ground sea salt.
Make another layer and repeat seasonings.
When all the potatoes are layered and seasoned, mix together the
wine and broth.
Drizzle 1/2 of the mixture between and next to the rows of potatoes.
Cover with foil and bake for about an hour.
Remove the foil and cook for another 30 minutes, drizzling the rest
of the wine/vinegar mixture on it wherever the potatoes look like
they are drying out.