Best Savoury Onion Potatoes Recipes

SAVOURY ONION POTATOES

Savoury Onion Potatoes image

Bake the potato dish right along with your roast or chicken. This is my family's favourite version of scalloped potatoes.

Provided by Baby Kato

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 potatoes, medium, peeled and sliced
4 onions, medium, peeled and sliced
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon dried thyme
3 tablespoons parsley, chopped
1/2 cup whipping cream
1/4 teaspoon paprika

Steps:

Preheat oven to 350°.
Sauté onions in butter until soft.
In a shallow baking dish layer sliced potatoes and onions, and sprinkle with garlic and seasonings between each layer.
Bake at 350° oven for 40 minutes.
Add whipping cream, sprinkle paprika over top.
Raise heat to 400° and bake 15-20 minutes longer, or until potatoes are soft.
*For a tasty variation try adding 1/2 cup peas, 1/2 cup ham and 1/2 cup grated Swiss cheese-- enjoy.

BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)

Boulangere Potatoes (Savoury Potato and Onion Bake) image

Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional! Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield

Provided by NotQuiteVegetarian

Categories Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

butter, for greasing dish
450 g potatoes, very finely sliced
2 onions, finely sliced into rings
2 garlic cloves, crushed
50 g butter, diced
300 ml vegetable stock
2 tablespoons chopped fresh parsley
1 small dried chili, snipped into flakes (optional)
sea salt
fresh ground pepper

Steps:

Preheat oven to 180 degrees.
Grease base and sides of 1.5 litre ovenproof dish.
Line dish with some of the sliced potatoes.
Scatter some onions and garlic on top.
Season to taste.
Layer the remaining potatoes and onions, seasoning between each layer.
Push vegetables down into dish and sprinkle with chilli flakes.
Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
Serve with parsley and plenty of salt and pepper sprinkled over the top.

Nutrition Facts : Calories 134.5, Fat 6.8, SaturatedFat 4.3, Cholesterol 17.8, Sodium 54.2, Carbohydrate 17.2, Fiber 2.2, Sugar 2.2, Protein 2

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