I remember eating these a lot growing up. They are totally a midwestern dish. What I like about them is the sweetness of the onion when it caramelizes and also that I use less butter in this than any other baked or mashed potatoes. To me this is one of the few dishes that are so easy to make it is ridiculous.
1 shallot sliced thin
2 cloves garlic minced
red potatoes – about 6-8 peeled and thin sliced
3 tablespoons butter
salt and pepper to taste
Layer all of the ingredients in a skillet on low to medium low heat. Cover the skillet. Stir every 10 minutes. The key to these is a slow cook with minimal stirring. Stirrinn them too often will cause them to all break. By stirring, it is really more flipping them over like hash browns. Remove from heat when slightly browned and all potatoes are soft – about 30-40 minutes.