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.
When I 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.
What is a spiralizer?
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.
Amazon has a great range of spiralizers (see pictures below).
I have the one in the first picture and it works really well. To make different thicknesses you just slot a different sized blade into the front.
I think the one in the middle picture is too difficult to hold and turn at the same time.
The third one is nice, because it has a bowl to catch your spiralized veggies. However, if you are making quite a lot, the bowl will get full very quickly and you will have to keep emptying it.
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To make the spirals you pop the vegetable into the spiralizer and turn the handle and you get strands of veggies coming out of the front. 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
How to make a spiralizer potato and onion bake
The ratio of potatoes and onions should be about 2:1 by volume – ie you need twice as many potatoes as onions.
Spiralize your potato and onions. 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.
Lift the potato and onion into a well-greased baking dish and then pour over a mixture of egg 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.
Pop 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.
These are delicious served with sausages and a side helping of peas. Or try them with your next roast dinner instead of roast potatoes. They also make a great side dish at a barbeque.
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.
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).
Watch how to make spiralizer potato bake
Take a look at this quick video to see how to do it.Back to top
Spiralized Potato and Onion Bake
- 2 – 3 large Potatoes (unpeeled and washed)
- 2 medium Onions
- 2 large Eggs
- 100 ml Cream
- 100 ml Milk
- 2 Tablespoons Sunflower oil
- 30 ml (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 colendar 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.
Here are a few other side dishes you may [email protected]
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