Potato and Onion Bake
A comforting and hearty dish that brings together layers of tender potatoes and caramelized onions, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet) Yukon gives a creamier texture.
- 2 large onions (yellow or sweet) Add natural sweetness as they caramelize.
- 3 tablespoons olive oil Or melted butter for a richer taste.
- 1 cup vegetable or chicken broth Keeps the bake moist and infuses flavor.
- 2 cloves garlic, minced Adds depth and aroma.
- 1 teaspoon dried thyme or rosemary For herbaceous warmth.
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan or nutritional yeast Nutritional yeast for a dairy-free option.
- 1/2 cup cream (optional) For an indulgent version.
- 1/2 cup Greek yogurt (optional) For a lighter, tangy note.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
- Thinly slice potatoes and onions aiming for 1/8 to 1/4-inch thickness.
- Layer half the potatoes in the dish, overlapping slightly.
- Scatter half the sliced onions on top, sprinkle with minced garlic, a pinch of salt and pepper, and half the thyme.
- Drizzle half the broth and 1 tablespoon of olive oil over the layer.
- Repeat with another layer of potatoes and onions, finishing with the remaining herbs, broth, and oil.
- If using cream, pour it evenly over the top now.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil, sprinkle with Parmesan or nutritional yeast, and bake uncovered for another 20-25 minutes until golden.
- Let the dish rest for 10 minutes before serving.
Notes
For a healthier option, swap half the potatoes for thinly sliced sweet potato or parsnip. To make it a heartier meal, consider folding in cooked sausage slices or shredded chicken.