- 7–10 russet potatoes (depending on the size), position the potatoes in your dish to see roughly how many will fit
- 1 small sweet onion, thinly sliced
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- pepper to taste
- 1 tablespoon of chopped fresh rosemary, plus more for garnish
- ~3 strips of cooked bacon, chopped, for topping
- Parsley/ chives for topping
- Pre-heat the oven to 375 degrees F. Grease a 9×9 baking dish.
- Slice the potatoes about as thin as you can. This is best done with a very sharp knife. As you’re slicing, do your best to keep the potato together so that it can be arranged in the tray properly. Once sliced, neatly arrange the potatoes in the dish. You can split a couple of the potatoes up to best fit snug in the dish.
- Wedge the onion slices in between slices of the potatoes and sprinkle with the chopped rosemary.
- In a small bowl, melt the butter and mix in the olive oil, salt, and some freshly cracked black pepper. Brush ~1/3 of the butter mixture over top of the potatoes. Set the rest aside.
- Cover and bake for 45 minutes. Remove from the oven, brush with another 1/3 of the butter mixture and bake for an additional 45 minutes, uncovered. Watch it the last 15 minutes to make sure it isn’t burning.
- Remove from the oven, brush with the remaining butter mixture and top with parsley/ chives and bacon bits. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: side dish
- Method: baking
- Cuisine: American
Keywords: dinner, side dish, potatoes, thanksgiving