These cheesy potato and onion slices are baked in the oven until the edges are golden and crisp and the cheese is bubbling between the layers. Finished with a topping of melted parmesan cheese, they are the perfect accompaniment to a roast, and are also ideal to hand round as an appetiser at your next get-together.
These cheesy potato and onion slices might look a little rustic, but believe me, they lack absolutely nothing in the taste department! They are equally delicious served either hot or cold, making this a really versatile recipe.
The slices of potato are baked in the oven to creamy perfection, while the onion turns into sweet and tender lusciousness. Pair this with a centre of gooey mozzarella and cheddar cheese, with a topping of crispy parmesan, and you've got a winning side dish on your hands!
The potato and onion stacks are incredibly easy to make. Simply slice, stack and bake. In just over half an hour, you'll have the most delicious potato dish that is equally good served either as an amazing side dish with your roast dinner or as a tasty snack with a bowl of dipping sauce.
I based this recipe loosely on my cheesy bacon, onion and potato bake. I love the layers in that recipe, but I've simplified it to leave out the cream and bacon for a lighter option. This easy potato dish is really just like a no-cream potato bake!
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Why you'll love this recipe
I think you'll love these oven-baked potato and onion slices:
- Crispy edges and soft centres - each slice turns beautifully golden in the oven.
- Simple ingredients - just potatoes, onions, cheese and seasoning.
- No cream needed - lighter than a potato bake, but just as tasty.
- Customisable - easy to swap cheeses or add herbs or garlic to suit your taste.
- Perfect with everything - ideal as a side, an appetiser, a snack or even a vegetarian main.
Recipe Information
Prep time: 20 minutes
Cook time: 35 to 40 minutes, depending on the thickness of the sliced potato and onion. You can save on energy costs by cooking the potato and onion slices on a separate tray alongside your roast.
Yield: The recipe as written will make 8 potato and onion slices.
Scalability: You will need 2 slices of potato and one slice of onion, plus cheese for each slice. I find that a medium potato and onion normally deliver 8 slices each, so you can make 8 potato and onion slices from 2 potatoes and 1 onion.
Ingredients
- Sliced potatoes - the potatoes should be peeled and thinly sliced to about one-eighth of an inch in thickness. You can use a mandolin for this, or if you have great knife skills, use a sharp knife.
- Sliced onions - once again, sliced to about one-eighth of an inch. Try to keep the rings intact.
- Cheddar and mozzarella - this is a mixture of the two grated cheeses. I like to use cheddar for the sharp flavour, and mozzarella for the stringiness it provides. This is placed under each potato slice, and also between the onion and the top potato layer.
- Parmesan cheese - you could use any hard cheese. It is used to sprinkle on top of the potato slices before they are baked and forms a delightfully crispy topping.
- Olive oil - used to stop the potato slices from sticking to the tray.
- You will also need salt and finely ground black pepper for seasoning the layers of potato.
**You can find the exact ingredient measurements for making these cheesy potato and onion slices on the printable recipe card at the end of this post.**
Instructions
Step 1: Line a baking sheet with baking parchment and brush it generously with olive oil. This will prevent the potato slices from sticking.
Step 2: Place teaspoons of grated cheddar and mozzarella on the baking sheet.
Step 3: Top each mound of cheese with a slice of potato and a slice of onion. Season each one lightly with salt and black pepper.
Step 4: Place one or 2 teaspoons of grated cheddar and mozzarella on top of the onion and cover with another slice of potato. Season the potato with salt and pepper and top with a teaspoon of grated parmesan.
Step 5: Place the potatoes in a preheated oven (190C/375F) and bake for 25 to 30 minutes or until the potatoes and onions are soft and the cheese is melted and golden.
Tips for a successful outcome
Here are my top tips to ensure your cheesy potato and onion slices always turn out perfectly.
- Try to slice the potatoes and onions to an even thickness, not more than one-eighth of an inch, so that they cook at the same time.
- Leave a large gap between the mounds of cheese on the baking tray. You will find that some of the potatoes will slide off as the cheddar melts, and you need enough space to keep the potato slices separate.
- If the potatoes do slide off, you can use a knife to push them back into shape once they come out of the oven.
- When slicing the onions, try to keep the rings intact as much as possible. If you end up with a few stray rings, arrange them as best you can on the last potato slice.
- Likewise with the potatoes. If you only have small rounds of potatoes left, arrange 2 rounds side-by-side on the pile. The grated cheese on top will hide a multitude of sins 🙂 .
- Season each layer lightly with salt and black pepper. Don't overdo it or the dish will be too salty, but on the other hand, if you don't season both layers, the dish will be bland.
- All ovens are different, so start checking the potato slices after 25 minutes.. They will be cooked when a sharp knife slices into them with no resistance.
Serving suggestions
As mentioned, these potato and onion slices make the perfect side dish with your favourite roast meat.
However, they are equally delicious when served cold as an appetiser with a dipping sauce. I love dipping them in tomato sauce (don't judge me), but they are just as good when dipped in a Marie Rose dipping sauce, sweet chilli or even honey and mustard.
Variations
Here are a few ways you could change the potato and onion slices to suit whatever you intend to serve them with:
- Swap out the cheeses - use gruyere or emmental for a nuttier flavour, or add blue cheese for more saltiness.
- Change the onions - use red onions for extra sweetness, shallots for a milder flavour or even swap out the onions for leeks.
- Add herbs and spices - try sprinkling a little dried thyme or rosemary onto the potatoes along with the seasoning, or add a pinch of paprika or garlic granules.
- Make them spicy - add a punch of cayenne pepper for a subtle touch of heat.
- Add protein - sprinkle crispy bacon or lardons between the layers, or for even more flavour, add a slice of chorizo or salami.
- Change the potatoes - swap out the potatoes for slices of sweet potato, or use a combination of both!
Equipment
These are the main items of equipment you will need to make these cheesy potato and onion slices:
- The easiest (and quickest) way to slice the potatoes and onions is by using a mandolin. If you don't have one, you can use a sharp knife, but try to get all the pieces of potato and onion sliced to the same thickness.
- Baking sheet - a large flat baking sheet is ideal for baking these potato and onion slices. If you line it with baking parchment, it will make cleaning up afterwards much easier as you won't have to soak burned-on cheese off the baking sheet. If you don't have baking parchment, the recipe will still work, just be sure to coat the baking sheet generously with olive oil.
- Cheese grater - for grating the cheese.
Storage
Leftovers
Store leftovers in a covered container in the refrigerator. You can warm them in a hot oven for a few minutes, or allow them to come to room temperature before eating. I enjoy eating the cold leftover potatoes for lunch the next day, with a bowl of tomato ketchup for dipping.
You can also reheat the potato and onion slices in the microwave, but the texture will be less crispy.
Freeze raw (assembled but uncooked)
If you freeze the assembled (but uncooked) potato and onion slices, the raw potato may discolour and change texture when frozen. To prevent this, my recommendation would be to parboil the sliced potatoes for one or two minutes before assembling the dish. Drain the parboiled potatoes and allow them to cool before assembling.
Assemble the potato slices on a large piece of tin foil that has been greased with olive oil, then carefully wrap the edges of the foil over the potato slices to enclose them. Place the tin foil package into a large freezer bag and freeze for up to 2 months.
Bake them from frozen for the temperature given in the recipe, but add an extra 5 minutes to the time.
Freeze cooked potato and onion slices
To freeze the cooked potato and onion slices, allow them to come to room temperature, then place them on a tray and freeze until solid (this will prevent them from sticking together). Transfer to a freezer container, separating the layers with a sheet of baking parchment. Freeze for up to 2 months.
To reheat, place the frozen potato slices on a baking tray and bake at 180C/350F for about 20 minutes. Cover loosely with tin foil for the first 10 minutes to prevent over-browning.
FAQ
Yukon Gold, Charlotte or Maris Piper all work well. Avoid a very floury potato such as King Edward as they tend not to hold their shape as well as a starchy potato, and once cooked, they may fall apart.
Save for later
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Related recipes
There are lots of other potato recipes on my vegetable recipes page. Here are a few you might enjoy:
📋The recipe
Cheesy potato and onion slices
(Click the stars to rate this recipe)
Equipment
- Mandolin OR
- Sharp Knife
- Baking sheet
- Baking parchment optional
- Cheese grater
Ingredients
- 2 medium potatoes Sliced to ⅛-inch thickness
- 1 mediium onion Sliced to ⅛-inch thickness
- 2 ounces / 60 grams grated cheddar
- 1½ ounces / 40 grams grated mozzarella
- 2 - 3 tablespoons grated parmesan cheese
- 1 - 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 190C/375F
- Line a baking sheet with baking parchment and brush it generously with olive oil. This will prevent the potato slices from sticking.1 - 2 tablespoons olive oil
- Combine the cheddar and mozzarella and place 8 teaspoons in separate piles on the baking tray.2 ounces / 60 grams grated cheddar, 1½ ounces / 40 grams grated mozzarella
- Top each mound of cheese with a slice of potato and a slice of onion. Season each one lightly with salt and black pepper.2 medium potatoes, 1 mediium onion, Salt and black pepper
- Place 2 teaspoons of grated cheddar and mozzarella on top of the onion and cover with another slice of potato. Season the potato with salt and pepper and top with a teaspoon of grated parmesan.2 - 3 tablespoons grated parmesan cheese
- Place the potatoes in a preheated oven (190C/375F) and bake for 25 to 30 minutes or until the potatoes and onions are soft and the cheese is melted and golden.
Notes
- Try to slice the potatoes and onions to an even thickness, not more than one-eighth of an inch, so that they cook at the same time.
- Leave a large gap between the mounds of cheese on the baking tray. You will find that some of the potatoes will slide off as the cheddar melts, and you need enough space to keep the potato slices separate.
- If the potatoes do slide off, you can use a knife to push them back into shape once they come out of the oven.
- When slicing the onions, try to keep the rings intact as much as possible. If you end up with a few stray rings, arrange them as best you can on the last potato slice.
- Likewise with the potatoes. If you only have small rounds of potatoes left, arrange 2 rounds side-by-side on the pile. The grated cheese on top will hide a multitude of sins 🙂 .
- Season each layer lightly with salt and black pepper. Don't overdo it or the dish will be too salty, but on the other hand, if you don't season both layers, the dish will be bland.
- All ovens are different, so start checking the potato slices after 25 minutes.. They will be cooked when a sharp knife slices into them with no resistance.
Freeze raw (assembled but uncooked)
If you freeze the assembled (but uncooked) potato and onion slices, the raw potato may discolour and change texture when frozen. To prevent this, my recommendation would be to parboil the sliced potatoes for one or two minutes before assembling the dish. Drain the parboiled potatoes and allow them to cool before assembling. Assemble the potato slices on a large piece of tin foil that has been greased with olive oil, then carefully wrap the edges of the foil over the potato slices to enclose them. Place the tin foil package into a large freezer bag and freeze for up to 2 months. Bake them from frozen for the temperature given in the recipe, but add an extra 5 minutes to the time.Freeze cooked potato and onion slices
To freeze the cooked potato and onion slices, allow them to come to room temperature, then place them on a tray and freeze until solid (this will prevent them from sticking together). Transfer to a freezer container, separating the layers with a sheet of baking parchment. Freeze for up to 2 months. To reheat, place the frozen potato slices on a baking tray and bake at 180C/350F for about 20 minutes. Cover loosely with tin foil for the first 10 minutes to prevent over-browning.Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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