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–+ servings
Small Batch Onion Potato Bake

Onion Potato Bake

Darlene
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 230 kcal

Equipment

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