The Ultimate Spiralizer Potato and Onion Bake. It makes a delicious accompaniment to your main meal, whether it be sausages or steak and can also be served as a side dish at a barbeque. It is equally good served either hot or cold.
What is a spiralizer?
When I first brought my new spiralizer home, Graham’s comment was ‘Not another gadget – you don’t use the ones you already have’.
I thought that was rather unfair, as I DO use all my gadgets, with the exception of the deep fat fryer, which he has claimed for himself anyway to boil up his fishing bait.
Joking aside, a spiralizer is a great tool and such fun to use. It turns vegetables into spaghetti-like strands in the blink of an eye. It comes with different sized blades to you can make thinner or fatter noodles from veggies – perhaps I should call them voodles.
To use, you just slot in a blade of the desired thickeness, pop your vegetable of choice in the holder, and turn the handle. You voodles come straight out of the front, ready to be turned into delicious meals.
So far I’ve experimented with apples, potatoes, onions and zucchini. There is so much you can do with it. Tempura veggies, baked spicy potato swirls, apple muffins, crispy onions (recipes all coming soon – watch this space). But today I’m sharing my cheesy potato and onion bake.
Who’d have thought you could
Ingredients for a spiralizer potato and onion bake
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.
- Potatoes and onions – roughly twice as many potatoes as onions
- Eggs, cream, milk and cornflour – mixed together to pour over the potatoes
- Salt and Pepper to taste
- Grated cheese for the topping
The ratio of potatoes and onions should be about 2:1 by volume – ie you need twice as many potatoes as onions.
How to make a spiralizer potato and onion bake
- Spiralize your potato and onions. If you don’t have a spiralizer you can just slice them thinly – into about 1/8″ slices.
- Use the spaghetti blade, not the ribbon blade. It literally takes seconds. You don’t even have to peel the potatoes – just give them a quick wash before turning them into spirals. I think the potato skins add to the
- Rinse the spirals of potato and onion in a bowl of water to remove the starch and onion juice.
- While they are still in the water give them a mix with your fingers to combine.
- Drain in a colander and press out as much water as you can. If there is too much water the final result will be too runny.
Add the custard mixture
- Lift the potato and onion into a well-greased baking dish. If you are using sliced potatoes and onions, just build up layers of potato and onion until everything is in.
- Pour over a mixture of egg, milk and cream, which you’ve seasoned with salt and black pepper.
- Press down with a fork to ensure the potatoes and onions are well covered. Sprinkle with grated cheese and you are done.
- Place the dish into the oven and bake for 30 minutes at 200C / 400F until cooked. If you find the cheese is browning too quickly just cover with a piece of tinfoil.
When the potato bake comes out of the oven it is quite soft and runny, but as it cools the egg mixture sets and you can cut it like a quiche. It is just as yummy cold as it is warm.
This potato and onion bake is delicious served with sausages and a side helping of peas. Or try it with your next roast dinner instead of roast potatoes. A potato and onion bake also make a great side dish at a barbeque.
You can easily adjust this recipe to feed as many people as you like by adjusting the quantities of potato and onion. Just keep to the 2:1 ratio. You should also adjust the quantity of the egg /cream/milk mixture. Just add one egg for every additional 100 ml of liquid (milk and cream mix).
What can I serve with these potatoes?
I also like to serve this dish with a nice piece of fried fish and a fresh tomato and lettuce side salad for a quick tasty supper.
If you have any leftover, you could fry spoonfuls of this potato bake in a little hot oil for easy hash browns.
Talking of hash browns, why not try this potato frittata recipe for a hash brown with a difference.
Watch how to make spiralizer potato bake
Take a look at this quick video to see how to do it.
Convert grams to cups
To help you convert your recipes, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Recipe – Spiralizer Potato and Onion Bake
Spiralizer Potato and Onion Bake
- Spiralizer or grater
- Mixing bowl
- Baking dish
- 3 large Potatoes (unpeeled and washed)
- 2 medium Onions
- 2 large Eggs
- 100 ml Cream
- 100 ml Milk
- 2 Tablespoons Sunflower oil
- 30 g (2 Tablespoons) Cornflour
- Salt and Pepper to taste
- 50 g Grated cheese (approximately)
- Pre-heat oven to 200°C / 400°F
- Wash the potatoes and peel the onions
- Spiralize the potatos and onions and rinse together in a bowl of cold water
- Drain in a colander and press down slightly to remove as much moisture as possible
- Place the mixed potato and onion mix into a well-greased baking dish
- Break the eggs into a measuring cup and add the rest of the ingredients
- Whisk to combine – make sure there are no lumps left in the cornflour
- Pour the egg and milk mixture over the potatoes and onions and press down with a fork to ensure the potato mix is well covered.
- Sprinkle with grated cheese
- Place the baking dish in to oven and bake for 30 to 35 minutes until the potatoes are soft and the cheese is melted and golden.
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.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.
You can click the buttons below if you’d like to save the recipe to Pinterest or your Yummly recipe box. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK! If you’d like to continue browsing, just click on this link to all my recipes.