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.

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More Potato Side Dish recipes you might like:

• Cheesy Onion Potatoes
• Bacon and Onion Potatoes
• Mediterranean Baby Potatoes

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

Brown Onion Potatoes

Linda Nortje

Only three ingredients needed to make this creamy, very tasty potato bake ! Brown Onion Potatoes have been a family favorite for decades

4.73 from 11 votes

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Course Side Dish

Cuisine American

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Bake Time 45 minutes mins

Total Time 58 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 312.9 kcal

Ingredients

  

1x2x3x

• 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)

Instructions

 

• 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

Notes

• 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

Nutrition Facts

Brown Onion Potatoes

Amount per Serving

Calories

312.9

% Daily Value*

Fat

 

11.8

g

18

%

Saturated Fat

 

7

g

44

%

Polyunsaturated Fat

 

3.7

g

Carbohydrates

 

47.9

g

16

%

Fiber

 

6.6

g

28

%

Sugar

 

3.9

g

4

%

Protein

 

5.9

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

I suppose this is not really a master recipe – but it is definitely one of our favorite potato dishes.

LINDA