Message from Maggie:  This is one of my mother in-laws recipes.  I found it a bit intimidating since there are not exact amounts.  I promise you it is forgiving and easy!  We made this together the day before Easter as a side for our holiday dinner.  Its even better the next day!

Ingredients:

• 2 small bags of yukon gold potatoes
• 1 large yellow onion
• Olive oil
• Salt
• 2 bags of shredded Parmesan cheese

Instructions:

1. Bring a large pot of water to a boil.
2. Gently place yukon gold potatoes in the boiling water.
3. Let cook for 10ish minutes until a fork easily goes through them.
4. Take potatoes out of hot water and allow to cool on cutting board.
5. Once potatoes are cool cut into thin pieces.
6. Chop yellow onion into small pieces.
7. Spray a 13×9 glass baking dish with olive oil spray.
8. Begin to layer ingredients: potatoes, dash of salt, drizzled olive oil,  sprinkled onion, sprinkles parmesan.
9. Continue layering all ingredients until you reach nearly the top of the glass baking dish.
10. Put small amount of olive oil in each corner.
11. Bake at 350 for about 1-2.5 hours.  (Note:  This recipe is very flexible.  If it seems to be baking too quickly turn it down.)

Allergies:

• This recipe is gluten free.
• This recipe is vegetarian.
  

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