Potato, Onion and Rosemary Casserole
onions, thinly sliced
rosemary, fresh chopped
potatoes, thinly sliced
2Heat butter in 10-inch skillet until melted; stir in onions, rosemary, salt and pepper.
3Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes.
4Arrange half of the potato slices in greased 10 x1 1/2" pie plate; top with half the onion mixture, then repeat layers.
5Pour half and half over top; cover with foil and bake for 1 hour.
6Uncover and cook until top is golden brown, about 20 minutes longer.
7Cut into wedges to serve.