Potato and Onion Bake

This is an easy one-pot dish. Have it for breakfast, or as a meal with some roasted bread. Use the leftovers to make a baked omelet by covering it with whipped eggs and some seasoning.

Preparation time 10m Difficulty
Cooking time 30m Budget
Serves 3 Published Wednesday, 30 October 2013
Recipe type Vegetarian Author Manisha Sharma
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For 3 people ()


  • 2 onions, medium, thinly sliced
  • 2 tablespoon(s) vegetable oil
  • 2 teaspoon(s) thyme, dry
  • 2 potatoes, large, thinly sliced mandolins
  • 2 tablespoon(s) olive oil
  • 3 tablespoon(s) feta cheese, crumbled
  • 50 grams cheddar, grated
  • 2 garlic cloves, minced
  • 2 spring onions, finely chopped
  • 1 thyme
  • salt and black pepper, as per taste

Potato and Onion Bake Directions
  1. Preheat the oven to 200 degrees Celsius.
  2. Temper some oil in a pan with dry thyme. Toss in the onion slices and cook for 5 minutes, stirring intermittently.
  3. Thoroughly wash the sliced potatoes under running water. Mix in the oil, feta and cheddar cheese, thyme, salt and pepper.
  4. Grease a baking pan. Line the base with onions in an overlapping fashion. Top with a layer of potatoes and bake for 35 minutes or till brown on top.
  5. Serve as is or turn upside down if you want the onions to show on top.
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