Ingredients

3 tablespoons unsalted butter
1/4 cup yellow onion, finely diced
1 tablespoon garlic, pureed
4 cups thinly sliced potatoes (about 3 medium potatoes)
Salt to taste
White pepper
Fresh rosemary sprig

Directions

In a heavy, non-stick skillet, add 1 tablespoon unsalted butter. Sauté onion and garlic over medium heat until onion is tender, around 6 minutes. Do not brown the onion. Remove onion and garlic from pan and reserve, leaving as much remaining butter as possible in pan. Place sprig of rosemary in center of pan. Starting from the center of the pan, arrange the potato slices in an overlapping manner, spiraling in a single layer to cover entire bottom of pan. Sprinkle sautéed onions and garlic evenly over potatoes. DON'T try to spread the onions and garlic around, as it will move the potato slices from the design you created. Season with salt and pepper. Carefully place the remaining potato slices evenly in the pan. Take remaining butter and cut into small pieces and place evenly over the potato slices. Cover with tight lid and simmer over low heat for 20-30 minutes. You want the bottom layer to brown but not burn. Potatoes are done when the top potato slices fall apart easily with a fork. Invert on serving plate and cut into 6 wedges to serve.