Potato and Onion Bake
This cozy dish features layers of tender potatoes and caramelized onions, baked to a golden finish for a comforting family favorite.
Ingredients
Main Ingredients
- 2 pounds potatoes, thinly sliced Yukon gold or russets work well for creamy texture.
- 2 large onions, thinly sliced Yellow or sweet onions caramelize beautifully.
- 2 tablespoons olive oil For gentle roasting and flavor.
- 3 tablespoons butter, melted Adds richness and browning.
- 1 cup low-sodium vegetable or chicken broth Keeps the layers moist and infuses flavor.
- 1 teaspoon salt Plus extra to taste.
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary Aromatic herb for depth.
- 0.5 cup grated Parmesan or nutritional yeast Parmesan adds savory tang; nutritional yeast is a healthy dairy-free option.
Optional Ingredients
- 0.5 cup cream or milk For a richer bake.
- smoked paprika or a pinch of nutmeg For warmth.
- chopped fresh parsley To finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and butter or oil a 9×13-inch baking dish.
- Slice potatoes and onions thinly, seasoning them lightly with salt and pepper as you layer.
Assembly
- Mix melted butter, olive oil, broth, and herbs in a small bowl.
- Arrange a layer of potato slices in the dish, then scatter sliced onions and sprinkle some cheese.
- Repeat layers until the dish is full, finishing with cheese and a drizzle of the butter-broth mixture.
Baking
- Cover tightly with foil and bake for 35–45 minutes.
- Remove foil, increase temperature to 400°F (200°C), and bake an additional 10–15 minutes until golden.
- Let rest for 5–10 minutes before serving.
Notes
Make ahead and refrigerate for up to 24 hours before baking. Leftovers can be stored in an airtight container for up to 4 days and can be reheated in the oven.