Recipe for Potato, Onion, and Rosemary Cake 
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Yield:
1
Ingredients:
Amount Ingredient
1 tsp unsalted butter
(orig: 2 Tbsp butter)
1 tsp olive oil
(orig: 2 Tbsp olive oil)
1/2 lb onions thinly sliced
2 lb red potatoes peeled and very
thinly sliced
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbl fresh rosemary coarsely chopped
1 cup evaporated skim milk
(orig: 1 cup cream, whisked together w/ 1 large egg yolk)
1 tbl all-purpose flour (1 to 2)
Instructions:
Instructions: In a large heavy skillet heat the butter and olive oil over low heat.

Saute
the onions slowly, stirring
occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown.

Preheat the oven to 350 degrees. Lightly spray a 10inch round baking dish or pie plate with Pam. Arrange a
circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper and a little flour. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have
used up all the ingredients, finishing with the rosemary. Pour the milk into the dish
around the edges so that you dont disturb the rosemary, drizzling just a little over the top. Cover
the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes
more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose
wedges and serve.

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