Do you want to create a pretty elegant looking potato dish that is pretty darn easy to make? Then this Baked Potatoes and Onions is your dish. All you need to pull this dish together is a mandolin. You want to get a pretty thin slice on your potatoes and it would take a really long time if you were cutting these by hand. Also, the slicing occurs before they potatoes are cooked at all so you need a strong tool to do the cutting.
I adapted the basic recipe from The Smitten Kitchen. She only uses sweet potatoes. I used a Idaho potato and added onions for additional sweetness and flavor. The onion addition is a great idea. I hand sliced the onions but a mandolin would have been a good idea. Ask me why I cut these by hand and did not use my mandolin? I have no good answer. Why do we make extra work for ourselves when cooking? You know what I am saying. We all do it. I do it all the time. I never take the easy way out. My mandolin was out so what was I thinking.
So I digress. These Baked Potatoes and Onions are so simple to make. Once the potatoes and onions are cut, they are added to a baking dish that has butter and oil at the base. The potatoes are placed in the baking dish vertically – stand them up on their side. Put onions in between every few potatoes. The potatoes are arranged in a ring around the dish. Pack them pretty closely. When you can not fit any more potatoes in, top with the remaining onions.
The Recipe
Baked Potatoes and Onions
Ingredients
- 3 Pounds Idaho potatoes
- 1 large yellow onions
- 3 tablespoons butter, melted and divided
- 3 tablespoons olive oil, divided
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
- Begin by peeling and washing the potatoes.
- Using your mandolin, slice all the potatoes to roughly 1/4″ of thickness
- Slice the onions to a similar thickness.
- In a baking dish, place 2 tablespoons each of the butter and oil.
- Start ringing the potatoes and onions around the outside of the bowl.
- After every three potatoes, add a sliced onions layer.
- Work all the way around until a circle is created around the outside of the dish.
- Move to the center and try to create a ring again following the same potatoes and onion distribution.
- Taking a brush, brush the remaining butter and oil on the top of the potatoes and onions.
- Sprinkle the salt and pepper evenly on the top of the potatoes.
- Bake in an oven at 450 degrees for approximately 50 minutes.
- Serve and enjoy!
The mandolin sliced potatoes and sliced onions.
The potatoes in the baking dish Pre-Baked.
The final baked potato dish.
Responses
comments – I answer every one.
Peter, these look great. Growing up we ate a verions of this, but nothing this spectacular looking.
So fun that you had this as a kid.
This lovely (and easy) recipe is on my holiday “to do” list. I think your idea of adding onions will add a depth of flavor to those yellow potatoes. Just yummy!
I am so glad you and others have said this would go on your holiday table.
Potato and onions… everything I love! Thanks for this delicious and easy family dish, Peter!
You are very welcome Del.
So simple, but big impact!! Love it!
Well said Diana.
Peter this looks so tasty! Definitely a new way to make potatoes that i will try – I have a mandolin, so I can see throwing this together pretty easily, then cooking the rest of dinner while this gets done in the oven. Love this!
You have it exactly right Erica. This is a potato dish you do not have to stand over.
I love potatoes and onions! The presentation is very inviting. I just want to crunch that crispy top and dive under for a forkul of tender potato onion flavor. Yum!
I want to dive into your description.
This is my idea of comfort food. I love all the flavors in this baked potato. Those onions are just right.
Thx Rini.
What a great dish for Sunday supper and Thanksgiving! Beautiful photo as always Peter!
Thanksgiving would be a good idea.
I am just drooling! perfectly baked potatoes!
Thx Katerina.
Potatoes and onions, 2 of my favorite things so this could be a meal for me. Great dish.
Thx Janette.