This dish, from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, is basically potatoes baked in a blend of broth and onions. It's amazing how rich they taste, and they take only 15 minutes to assemble.
Recipe information
Yield
Makes 4 servings
Ingredients
Olive oil
2 large russet potatoes, peeled and sliced
1 large yellow onion, thinly sliced
1/3 cup chicken stock
Preparation
Preheat oven to 350°F. Lightly coat a small baking pan with olive oil. Layer potatoes and onion in pan. Season with salt and pepper. Pour stock over potatoes and onion; cover and bake 30 minutes. Lightly spray or brush with olive oil and return to oven, uncovered, 10 more minutes to lightly brown potatoes.
Nutrition Per Serving
Nutritional analysis per serving (1/2 cup): 80 calories
trace of fat
17 g carbohydrates
2 g fiber
#### Nutritional analysis provided by Self
