White Wine Potatoe Thins

• 3 to 4 yellow or brown potatoes, enough for 2 people (you be the judge)
• 1 onion, sliced into rings
• 2 tablespoons butter
• 1/4 cup white wine (preferably a dry, alsace wine)
• 1/4 cup chicken broth (if using powdered broth, add slightly more powder than necessary)
• 1/2 teaspoon piment d'espelette (optional)

1. - Slice the potatoes about 1/8" thin, a bit of variety is ok.
2. - Preheat oven to 400F.
3. - Sautee oinons until soft and golden.
4. - Generously butter a 1 1/2" deep (or more) baking dish, leaving a few chunks of butter behind in the bottom of the dish.
5. - Layer the potatoes and sauteed onions in the dish.
6. - In the same pan used to sautee the onions, add the wine and chicken stock, and deglaze. Heat this mixture 30 to 60 seconds and add the piment if you so desire.
7. - Pour the wine mixture over the potatoes and onions and place in oven.
8. - Bake until tops are beginning to crisp, about 30 to 40 minutes.
9. - Remove dish from oven, and using a sharp spatula carefully flip the potatoes.
10. - Bake another 10 minutes, liquid should be almost completely evapotated.
11. - Serve and enjoy!

brown potatoes, onion, butter, white wine, chicken broth, piment despelette

Taken from www.epicurious.com/recipes/member/views/white-wine-potatoe-thins-50000888 (may not work)