Potato and Onion Rosemary Casserole

Another way to use up all of the dried rosemary
leaves off of my dried out rosemary plant.

Ingredients:
1/4 c. butter
2 lg. onions, thinly sliced
2 tbs fresh rosemary, snipped
1/2 Tbs. salt
1/4 Tbs. freshly ground pepper
4 med baking potatoes, thinly sliced
1 c. half and half

Directions:
Preheat oven to 350 degrees F.
Heat butter in 10-inch skillet until melted.
Stir in onions, rosemary, salt and pepper.
Cook over low heat, stirring frequently,
until onion is very soft and
begins to brown, about 20 minutes.
Arrange half of the potato slices
in greased 10 x1 1/2 pie plate.
Top with half the onion mixture.
Repeat layers. Pour half and half over top.
Cover with foil. Bake for 1 hour.
Uncover and cook until top is golden brown
about 20 minutes longer. Cut into wedges to serve.