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1
In a large saute pan combine white wine, chicken base, seasonings, salt and pepper and butter. Allow to come up to a slight boil, then simmer gently to let the wine reduce and get to know the seasonings a little better.
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2
In the meantime, wash and pat dry your potatoes. Slice potatoes and onion. I slice potatoes across the middle and then thinly slice the halves and I slice the onion into rings, they pack well in your casserole dish cut this way. Speaking of this, grease a good size dish and have ready to fill.
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3
When the slicing is done, start by placing a layer of potatoes into your dish, then a layer of onion over that, then a layer of potatoes and on and on until dish is filled or you run out of ingredients whichever comes first.
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4
Now go back to the stove and retrieve your luscious wine sauce. Pour the wine concoction over the potato and onion mixture in your casserole dish. Mmmm, it already smells good! But wait for it! Sprinkle bread crumbs over the top and cover the dish with aluminum foil.
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5
Bake covered at 375 for 50 minutes, but the last 10 to 15 minutes should be done topless! I mean the casserole dish, not you, unless you so desire.
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6
The top layer of potatoes get crispy and yummy with bread crumbs and the lower layers are just steamy and soft potatoes and creamy onion slices! Enjoy!
