Potato and Onion Bake Potato and Onion Bake

Potato and Onion Bake

A delicious potato and onion bake made with hot stock instead of cream. Great served as a side dish with beef and lamb dishes.

prep time
15 mins

cook time
1 hour

2 people


  • 675g waxy potatoes, e.g. King Edward or Maris Piper, skin on and very finely sliced
  • 15g butter
  • 1 small onion, peeled and sliced


  1. Preheat the oven to 180°C,160°C Fan, Gas Mark 4.
  2. Rinse the potatoes in cold running water, drain and pat dry in a thick tea towel or absorbent kitchen paper.
  3. Grease a shallow ovenproof dish (approximately 20cm x 15cm and 2.5cm depth) with half the butter and place a layer of potatoes over the base of the dish. Top with a layer of onions and season.
  4. Repeat until all the vegetables are used, finishing with a neat potato layer and press down firmly.
  5. Pour over the stock and dot with the remaining butter. Bake in the oven for 50 minutes to 1 hour. Cover with foil if browning too quickly.
  6. Serve with the fillet steaks.