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1
In a large heavy skillet heat the butter and olive oil over low heat.
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2
Saute the onions slowly, stirring occasionally, for about 30 minutes.
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3
They should be very soft, slightly golden, but not brown.
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4
Preheat the oven to 350 degrees.
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5
Lightly oil a 10inch round baking dish or pie plate.
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6
Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper.
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7
Arrange a thin layer of onions on top and sprinkle with some of the rosemary.
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8
Continue layering until you have used up all the ingredients, finishing with the rosemary.
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9
Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top.
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10
Cover the pan with aluminum foil and bake for 40 minutes.
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11
Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender.
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12
Let cool for 5 minutes then slice into loose wedges and serve.
