4.3 from 286 votes
Potato and Onion Bake Recipe
This Potato and Onion Bake layers thinly sliced potatoes and onions with fresh rosemary, butter, and vegetable stock. The dish bakes until tender with a lightly crisped top, balancing creamy softness and aromatic herbs. It’s a comforting side that highlights simple ingredients with careful layering.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings:
6
Calories:
235 kcal
Course:
Side Dish
Cuisine:
French
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 235
% 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.