Potato And Onion Bake
Potato And Onion Bake is an easy oven baked potato recipe. Versatile side. Creamy. Cheesy. Melt in your mouth onions and potatoes.
Servings: 8
Calories: 347kcal
Ingredients
- 5-6 large white potatoes Note 1
- 2 large onions Note 2
- 1 teaspoon dried thyme Note 3
- ½ teaspoon salt Note 4
- ½ teaspoon black pepper also Note 4
- 2 cups/500 ml heavy cream Note 5
- ½ cup colby cheese Note 6
To Garnish (optional)
- chives finely chopped, Note 7
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Baking dish: spray a large baking dish with cooking oil and then set aside.
- Potatoes: use a vegetable peeler and chopping board to peel the potatoes. Then use a mandolin or food processor with potato slicer to thinly slice the potatoes.
- Onions: peel the onions and then use a knife and cutting board to thinly slice them.
- Layering: create a base layer of thinly sliced potatoes then season this with the dried thyme, salt and pepper. Next create an onion layer on top of the seasoned potatoes. Then repeat this process to add an additional potato layer followed by an onion layer. Once you have created the 2nd onion layer, pour the cream into the baking dish over and across the onion and potato layers. Next top the cream with a final potato layer and season this.
- Oven bake: place the baking dish into the oven uncovered and let it cook for 45 to 50 minutes. When the time is up use oven mitts to remove the baking dish and place it onto a heatproof surface. Use a skewer inserted directly down into the dish to see if the potatoes are done. If the skewer goes straight through with no resistance grate the cheese over the top and then oven bake it for 10 - 15 minutes until melted. If the skewer hits a firm slice of potato, pop the potato bake back into the oven for the dish to cook a little bit longer before testing again and then adding the cheese.
- To serve: once the cheese has melted, turn the oven off and let the potatoes rest for 10 minutes (this thickens the sauce). Then use oven mitts to remove the potato bake, place it onto a heatproof surface and garnish with some finely chopped chives.
Video
Notes
- Note 1 - Potatoes: the star of the show! We want to use washed potatoes that we peel and thinly slice using a mandolin. We need 5-6 large potatoes which is around 1kg or 2.2 pounds.
- Note 2 - Onions: these add so much flavor to the potato bake! We need 2 x large onions which we peel and thinly slice.
- Note 3 - Thyme: we also use dried thyme for a flavor boost. You can use dried rosemary as an alternative herb if you wish too.
- Note 4 - Salt and pepper: we use salt and a little bit of black pepper to season the potatoes prior to cooking them.
- Note 5 - Cream: we want to use heavy cream for the recipe. This gets poured into the baking dish before we cook the potatoes, making a creamy sauce. Once the dish has fully cooked, we want to let the potatoes rest for around 10 minutes prior to serving as this allows the cream to thicken.
- Note 6 - Colby cheese: once we have baked the potatoes until they are soft and cooked through, we add a cheese layer and let this topping complete the dish in style.
- Note 7 - Chives: finely chopped using kitchen scissors works well. Or you can use fresh thyme, rosemary or parsley as alternative herbs.
- Serving size: this potato and onion bake will be enough to go around. The portions have been worked out on a spoonful or 2 which will stretch to 8 people. The size of the portions can go further depending on how much everyone piles onto their plate when loading up 😉👍.
Nutrition
Calories: 347kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 220mg | Potassium: 651mg | Fiber: 3g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 28mg | Calcium: 122mg | Iron: 1mg