We hosted a family welcome party on Tuesday before Thanksgiving.  In addition to a smoked brisket, we served these pretty potatoes, spicy sausage, green beans, and a large salad.

Ingredients:

• 5 pounds yukon gold potatoes
• Olive oil
• 1/2 yellow onion, chopped
• Fresh rosemary and thyme, minced
• Grated Parmesan
• Salt
• Pepper

Instructions:

1. Heat the oven to 425°F with a rack in the lower-middle position.
2. Cover a 13×9 inch pan lightly in olive oil.
3. Scrub the potatoes clean and pat them dry.
4. Slice the potatoes thin and arrange the slices 1/8-inch to 1/4-inch apart in a circular fashion from the outside in around a baking dish.
5. In between each slice add chopped onion, parmesan, and herbs.
6. Drizzle entire potato dish with olive oil.
7. Sprinkle entire potato dish with salt and pepper.
8. Bake covered for about 1.5-2 hours.
9. Serve immediately.

Yields 10-12 servings

Allergen information:

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

Nutrition information:

Photographs: