Small Batch Onion Potato Bake Recipe
Onion Potato Bake
These potatoes are truly spectacular. They are perfectly seasoned, creamy, and tender. The onion flavors balance well with the potatoes. We couldn’t eat enough of these. We made them twice in one week.
Equipment
- Knives
- Mandoline , optional but recommended
Ingredients
- 10 oz. Yukon gold potatoes , cleaned and sliced 1/8 inch thick, about 2 cups (See Notes)
- 1/3 Cup Gruyere cheese or swiss cheese, shredded small
- 1/4 Small Onion , sliced 1/8 inch thick, about a 1/4 cup (See Notes)
- 1/4 Cup Heavy whipping cream
- 1 1/2 Tbsp Butter , melted
- 1 Tbsp Onion soup seasoning mix
- 1 Tbsp Green onions, green parts only, sliced for garnish
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Preheat oven to 400℉.
- Spray a small glass casserole dish. A lid will be used for some of the baking time, or covering with foil will also work.
- In a 2-quart bowl, add the potatoes and onions. Drizzle with the melted butter and toss to cover. Add the onion soup mix, salt, and pepper. Toss to distribute the seasonings evenly.
- Layer into the prepared casserole dish. Pour the cream over the potatoes and onions. Spread the shredded cheese on top.
- Cover dish with lid or foil and bake for 25 minutes.
- Remove lid/foil and cook for 5 additional minutes or until potatoes are golden and bubbly.
- Remove from oven and let cool for 8-10 minutes.
- Garnish with sliced green onions and serve.
Notes
A mandoline works great for slicing the potatoes and onions.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/2 CupCalories: 230kcalCarbohydrates: 15gProtein: 7gFat: 16gSaturated Fat: 10gTrans Fat: 0.5gCholesterol: 50mgSodium: 470mgPotassium: 360mgFiber: 2gSugar: 1gCalcium: 210mgIron: 0.7mg
Tried this recipe?Let us know how it was!
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