Potato and Onion Bake Recipe
User Reviews
4.3
Potato and Onion Bake Recipe
Description
The Potato and Onion Bake Recipe involves layering ⅛-inch slices of washed potatoes and finely sliced onions alternated with chopped fresh rosemary, salt, and black pepper inside a butter-greased baking dish. Vegetable broth is poured to just below the top layer, providing gentle moisture during baking. Remaining butter dots the surface to encourage browning and a slightly crisp finish.
Cooking at 350°F for about 75 minutes softens the potatoes while maintaining their shape, creating a tender bake where flavors meld. Rosemary’s piney aroma enhances the natural sweetness of the onions and earthiness of the potatoes. The method yields a hearty side with a balance between creamy and crisp textures.
This dish pairs well with roast meats or as a vegetarian entrée with salads. Variations in herbs like thyme or oregano can complement the rosemary. Choosing waxy to all-purpose potatoes like Yukon Gold or Desirée preserves texture during baking.
Notes suggest using sweet onions for a milder flavor that breaks down well, but other onion types are acceptable. For dairy-free options, substitute oil for butter. Careful pouring of broth ensures the top layers remain crisp while cooking evenly.
Ingredients
- 3 tablespoon butter (see note 1)
- 3 onion see note 2
- 2.6 lb potato see note 3, washed, about 6 potatoes
- 2 tablespoon rosemary see note 4, fresh, finely chopped
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegetable stock see note 5, or vegetable broth
Instructions
- Preheat the oven to 350°F /180°C. (see note 6)
- Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2 litre baking dish. Place this on a baking tray for easy.
- Peel and finely slice the onions.3 onions
- Use a mandolin, food processor or sharp knife to cut the potatoes into ⅛ inch (3-4mm) thick disks.2.6 lb / 1.2 kg washed potatoes (about 6 potatoes)
- Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.2 tbsp fresh rosemary, finely chopped2 tsp salt1 tsp black pepper
- Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes. You may not need it all, you want to ensure it comes to just below the last layer of potatoes. (note 6)2 cups / 500 ml vegetable broth/stock2 cups / 500 ml vegetable broth/stock
- Dot the remaining 2 tablespoon of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
- Cook for 45 minutes then remove the foil and cook for a further 30-35 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&7)
Notes
- Pour vegetable broth to just below the top potato layer to allow the top to crisp during baking.
- Use sweet onions for a milder flavor and better melting texture, though other varieties work too.
- Choose potatoes like Yukon Gold or Desirée to maintain shape; avoid too waxy or floury types.
- Rosemary is traditional, but thyme, sage, or oregano are suitable alternatives.
- For dairy-free versions, substitute olive oil for butter in greasing and broth mixture.
- Cooking time may vary depending on slice thickness and dish depth; check tenderness at around 75 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 616mg | 26% |
| Potassium | 1226mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 97mg | 10% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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