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This delicious Potato and Onion Bake is the ultimate comfort food and a firm family favorite.
To make it, arrange scalloped potatoes on a base of caramelized onions, top with a mustard-and-garlic cream sauce, and bake it until bubbly and golden. What’s not to love?
Recipe Tip
You can make the dish in advance and reheat it 20 minutes before serving.
This easy recipe is an excellent alternative to plain oven-roasted potatoes, and a versatile side dish that pairs well with most proteins and a simple green salad. Serve it for everyday dinners, special occasions, and the holidays.
Potato and Onion Bake Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes: I prefer gold Yukon potatoes and peel them first.
- Cheddar cheese: Definitely recommend you use a block of cheese and grate it yourself for the best taste.
- Heavy cream: Adds creaminess and richness. I use full-fat.
- Garlic: Adjust to your liking.
- Mustard: Opt for Dijon or similar.
- Seasoning: Sea salt, pepper, nutmeg, and fresh thyme.
How to Store Leftovers
Transfer leftover potato bake to an airtight container, and keep it in the fridge for up to 3 days.
FAQs
Yes! I like to reheat at 180° C / 355°F until heated through.
200° C / 392°F in a conventional oven.
It will take a bit longer, but cut the potatoes in similar slices by hand.
Test the center with a sharp knife or fork to see if they are tender.
I wouldn’t recommend it, as the cream sauce may turn watery.
Set your oven to the grill setting, and then heat the dish until the cheese is beautifully golden brown. Keep an eye out it doesn’t burn.
More Potato Sides
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Potato and Onion Bake
Equipment
- serving dish 29cm/ 11in
Ingredients
- 1 kg potatoes, 2 pounds
- 3 onions, medium
- 25 grams butter, 2 tablespoons
- 400 ml heavy cream
- 2 tablespoons mustard
- 2 cloves garlic
- 1/2 tsp nutmeg
- 100 grams cheddar, grated
- sea salt, to taste
- black pepper, to taste
- fresh thyme
Instructions
- Preheat oven to 180° C / 355°F fan.
- Peel the potatoes.
- Cut the potatoes into 2-3 mm thick pieces (about 1/8 inch) using a mandolin.
- Dice the onion.
- Heat the butter in a medium-hot pan (you can also use olive oil) and throw in the chopped onions.
- Fry until golden brown.
- Place the onion at the bottom of your serving dish. Use the back of a spoon to spread it around.
- Arrange the sliced potatoes around the dish’s perimeter, working your way towards the center.
- Mix the mustard, grated garlic, heavy cream, nutmeg, sea salt, and pepper.
- Pour the cream mixture over the potatoes.
- Top with the grated cheddar.
- Bake at 180° C / 355°F for 40-45 minutes until the cheese is crispy and golden brown. You can grill for 2-3 minutes if you like, but keep an eye out that the cheese doesn't burn.
- Remove from the oven and allow to set slightly.
- Sprinkle with fresh thyme and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
