This recipe is a crowd pleaser. My husband forking devoured about a forking third of this casserole as soon as he could after I gave him a big slice. He kept saying I have to eat it because it’s really REALLY good!

Slightly crispy potato ends and many layers of thin potato held together with silky goodness seasoned just right. What’s not to love.

This recipe I whipped up today is very easy to make but you do need a mandolin to slice the onions and potatoes real thin. Thick slices might not come out right.

Ingredients (set oven to 350 degrees and coat your baking dish with nonstick spray)

1 LARGE sweet onion sliced very thin (about 4 cups)

About 3 lbs. of Potatoes washed, pealed and sliced very thin that you mix with onions as you slice so they don’t brown. (I used Idaho Potatoes)

1/2 cup melted butter

1/2 cup mascarpone cheese

6 beaten eggs

1/2 cup all purpose flour

Tablespoon (heaping) kosher salt

teaspoon (scant) ground black pepper

1/4 teaspoon cayenne pepper

Directions

You already have your onions and potatoes mixed together in a big bowl.

In another medium size bowl combine all the other ingredients and mix well.

Mix that batter into the potatoes and onions. After combined transfer to your baking dish. (I used a half steam pan) Cover with foil and let it go around an hour till set.

When set remove the foil and it will need around 25 more minutes to brown and crisp up.

Save this recipe because you will need to forking make it.