Bea L.


One of my dearest and best friend's name is Rudy. She is an awesome cook and I have learned so much from her through the years. She makes these potatoes and they are so good so I decided to post this and name the recipe after her.

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salt and pepper
olive oil (optional)

Directions Step-By-Step

Preheat oven to 375. Spray casserole dish with cooking spray or with butter. Wash and peel potatoes. If using red potatoes you don't need to peel them. I have used different kinds of potatoes with this dish including baking potatoes. If the skins look good I don't peel them but that's up to you.
Thinly slice, crosswise, being very careful with the knife. Put a layer of potatoes and then pats of butter, salt and black pepper then repeat until you have the desired amount you want to cook.

Note: I have used olive oil along with pats of butter to cut back on the amount of butter used. Sometimes I sprinkle cheese (such as Mexican blend, Brie and Parmesan) on top then snip some green onions or chives. I do this when the potatoes are almost done then return to the oven to melt the cheeses.
Place in oven and bake uncovered approximately 45 minutes or so to the desired doneness and browness. The amount of time also depends on how many potatoes you are cooking so use your own judgement. As you can see I like mine brown. The slices around the inside edges are crispy like potato chips. Yum!

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: American