Name: Baker’s Potatoes
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 serving(s)
Ingredients: 6 cups (960 g) thinly sliced onions (about 8 onions); 1/3 cup (75 g) butter; 1 cup (250 ml) white wine; 2 tsp fresh rosemary, finely chopped; 5 lb (2.27 kg) russet potatoes, scrubbed clean; 1 1/2 cups (375 ml) chicken broth

6 cups (960 g) thinly sliced onions (about 8 onions)

1/3 cup (75 g) butter

1 cup (250 ml) white wine

2 tsp fresh rosemary, finely chopped

5 lb (2.27 kg) russet potatoes, scrubbed clean

1 1/2 cups (375 ml) chicken broth

Baker’s Potatoes

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Ingredients

Preparation

Note from Ricardo

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