2-3 yukon gold or other similar potatoes
1 large red or sweet summer onion
10-12 cloves garlic
freshly ground white peppercorns
extra virgin olive oil
coarse sea salt (try some of the pink ones from prehistoric Utah)
Preheat oven to 350 degrees. Thinly slice potatoes and onions. Brush
some olive oil over the bottom and sides of a baking dish that will hold
the quantity of potatoes you are using in 2 layers. Sliver the garlic.
Layer the onion and potato slices with the garlic. Sprinkle with pepper
and drizzle with olive oil. Sprinkle the top with coarse salt. Cover
loosely. Bake 35-50 minutes, or until potatoes are tender, removing the
cover after about 30 minutes of baking time.
