Herby-cheesy potato onion bake

    Goes great with just about anything or on its own. I've been known to make a dish then sit ant eat it. The actual amount of the ingredients depends on how big a dish you are using. With the sauce you will need enough to cover the potatos and onions without drowning them.

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    • Potatoes - peeled or unpeeled, your choice
    • Onions - I like to use a mix of red and white onions. You could also use leeks if you want to be. A bit fancy
    • Herb (or cheese) sauce - make a basic white sauce and add either herbs (1 tbsp for 568 ml of milk) or your choice of cheese (a strong cheddar is good)
    • French bread
    • Cheese - to top the bread


    1. Pre-heat the oven to 180C
    2. Slice the potatoes about the thickness of a pound coin and boil in water for about 5 mins.
    3. Slice the onions and layer them on the bottom of an oven proof dish
    4. Drain the potatoes and arrange them on top of the onions
    5. Make the sauce, or use a packet mix if you really want to, and pour over the potatoes. You must cover them completely, but as I said, don't drown them.
    6. Bake if the oven for about 20-25 mins.
    7. Meanwhile, cut the French bread into 1 inch thick slices and brush 1 side only with a little oil then toast in a fry pan until it starts to go brown (one side only)
    8. About 15 mins into cooking the dish, arrange the bread on top to completely cover the dish, sprinkle grated cheese on top and r eturn it to the oven.
    9. Serve immediately, once the cheese has melted

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