Saturday, June 2, 2012

Andy's Taters and Onions

Andy's Taters and Onions is the most requested dish when we have one of our get-togethers. Everyone goes nuts over it. Like we always say..."it ain't healthy, but it sure tastes good!" It's so easy to fix once you get the slicing done. With a mandolin slicer, it takes no time. JUST BE CAREFUL with that slicer! You can bake them in the oven or on the grill. If you use a grill, you will need to raise the rack to keep the bottom of the pan from getting too much heat. (See pics below for "modification"). This recipe fed 15 people. We had 15 grilled pork loin chops and 15 chicken leg quarters, potato salad, hot slaw, baked beans and Tammy  brought the corn dip. There was hardly anything left. 

  • 4 to 5 big Idaho potatoes
  • 3-4 medium Vidalia onions
  • Approx. 1/2 tub Light Margarine
  • Salt and Pepper to taste
  • Deep aluminum pan 
With a mandolin slicer, slice the potatoes and onions in layers.

Top with butter, salt and pepper. I have a few views here so you can get an idea of how much margarine was added. I just eye-ball it. **I now have scaled back how much butter I use. Yes, I have switched to butter.

Wrap the pan in aluminum foil and make sure the edges are curled up a little and the foil is on TIGHT!

Before you start your grill, use four empty cans to raise the rack to cook these on. Make sure it it is level! This will prevent the food on the bottom from getting overcooked.

Cook on high heat until you can hear the margarine bubbling (about 15 minutes) then shut the two middle burners down and lower the two outer burners to low. Cook for a total of one and a half to two hours. When you start to smell the onions cooking check the potatoes to see how done they are. Be careful when opening the do not want to get burned from the steam.

If you want to bake this in the oven, I'd bake them on 400 for at least one and a half hours. Be sure to check your potatoes when you smell the onions! You don't want to overcook them!

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