Crunchy Onion Potatoes

• 4 large russet potatoes, scrubbed, cut into 1/4-inch slices
• 1 tablespoon butter or 1 tablespoon margarine
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 large eggs
• 14 cup skim milk
• 1 cup fine breadcrumbs
• 1 teaspoon italian seasoning
• 1 large yellow onion, cut into 1/4-inch rings
• salt and pepper

1. Heat oven to 450F degrees and lightly grease a 13"x9" ovenproof dish.
2. Arrange potatoes, overlapping slightly and brush with butter (margarine).
3. Sprinkle potatoes with garlic, salt, pepper and thyme.
4. In a bowl whisk together the eggs and milk; mix well.
5. Mix bread crumbs and Italian seasoning.
6. Dip onion rings into the milk and then in the crumbs.
7. Pat the crumbs onto the onion rings so they fully cover and adhere to the rings.
8. Arrange onion rings in a single layer on top of the potatoes.
9. Bake the casserole, turning the onion rings once during baking for about 30-35 minutes, or until the potatoes are cooked and the onion rings are crisp and brown.

russet potatoes, butter, garlic, thyme, eggs, milk, breadcrumbs, italian seasoning, yellow onion, salt

Taken from www.food.com/recipe/crunchy-onion-potatoes-10970 (may not work)