Serves 8
Great for brunch
10 Russet potatoes, peeled and sliced.
2 large onions, peeled and sliced
1/4 cup butter
8 oz. Provolone or mozzarella or Italian mixed cheese, sliced or grated
2 cups beef gravy
1 cup of water or beef broth
Instructions
Oil large baking dish on all sides. Soak peeled and sliced potatoes in cold water. Meanwhile, peel and slice onions. Add butter to preheated frying pan, when butter is melted add sliced onions. Cook onions on low heat until golden brown and soft, being careful not to burn onions.
Preheat oven to 350 F.
Drain potatoes. In large baking dish, layer 1/3 of potatoes, onions and cheese in this order. Repeat twice and top with gravy. Partially cover potatoes with liquid by adding water or broth. Cover and Bake at 350 F for approximately. 1 and 1/2 hours. Remove lid and bake another 30 min. When potatoes are bubbling and soft, remove from oven and let cool 15 minutes before serving.
Great for brunch
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| Cheesy Baked Potatoes |
Gil
Ingredients10 Russet potatoes, peeled and sliced.
2 large onions, peeled and sliced
1/4 cup butter
8 oz. Provolone or mozzarella or Italian mixed cheese, sliced or grated
2 cups beef gravy
1 cup of water or beef broth
Instructions
Oil large baking dish on all sides. Soak peeled and sliced potatoes in cold water. Meanwhile, peel and slice onions. Add butter to preheated frying pan, when butter is melted add sliced onions. Cook onions on low heat until golden brown and soft, being careful not to burn onions.
Preheat oven to 350 F.
Drain potatoes. In large baking dish, layer 1/3 of potatoes, onions and cheese in this order. Repeat twice and top with gravy. Partially cover potatoes with liquid by adding water or broth. Cover and Bake at 350 F for approximately. 1 and 1/2 hours. Remove lid and bake another 30 min. When potatoes are bubbling and soft, remove from oven and let cool 15 minutes before serving.
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| Ingredients for Cheesy Baked Potatoes |
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