Only three ingredients needed to make this creamy, very tasty potato bake ! Brown Onion Potatoes have been a family favorite for decades
Post and images updated November 2018
This is my hubby’s most popular and most requested Potato side dish recipe.
I usually parboil the peeled, whole potatoes in salt water for 8 minutes in my pressure cooker. This is about half cooked when I transfer the potatoes to the oven.
You can parboil the Potatoes way ahead of time and only finish the dish before dinner. A quick mix and layering, bake and your side dish is ready !
The versatility of these Brown Onion Potatoes are also just about endless. Besides serving as a side dish (with just about ANY meal), you can also serve the Potatoes as a light dinner.
However, if serving as a light dinner (or leftovers for lunch), add some cooked Bacon, Ham or any other kind of leftover meat.
But, I have to mention, when hubby and I are alone for dinner, we might just have a whole bowl of the Brown Onion Potatoes for dinner ! (as is – no additional meats added).
No kidding, this dish is addicting and yes, we sure can finish off a whole batch between the two of us.
More Potato Side Dish recipes you might like:
ps: If you can not find Brown Onion soup powder, use any strong soup powder i.e. beef, chicken, white onion etc.
Brown Onion Potatoes
- 6 large Potatoes, peeled
- 1 packet Brown Onion Soup Powder (see note in post)
- 1 cup Fresh Cream (whipping cream/double cream)
- Parsley, chopped (optional)
- Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 x 30 cm ( 9 x 13 inch ) oven dish with cooking oil
- Parboil the potatoes (whole) until half cooked in salt water
- Combine the Brown Onion Soup powder with the Fresh Cream
- Drain the Potatoes, slice into 5-7 mm slices and arrange half in one single layer in the prepared oven dish (it can overlap a little)
- Pour half of the cream mixture over the potato layer – repeat with another potato layer, followed with the remaining cream mixture
- Bake 45 – 60 minutes, uncovered, until soft
- Parboil time based on using a pressure cooker
- Soup powder packet size - 50 grams / 2 ounces
- You can also use a square baking dish 25 cm ( 10 inch square ) - takes about 10 minutes longer in the oven
- The cream will thicken on standing after baking - best to serve immediately
Amount Per Serving Calories 312.9 Total Fat 11.8g Saturated Fat 7g Unsaturated Fat 3.7g Carbohydrates 47.9g Fiber 6.6g Sugar 3.9g Protein 5.9g
I suppose this is not really a master recipe – but it is definitely one of our favorite potato dishes.