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Home » Sides and salad recipes » Ultimate spiralizer potato and onion bake with cream

Ultimate spiralizer potato and onion bake with cream

Author: VJ Published : July 2019 Updated : April 2022 / Be the first to comment!

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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.

A spoonful of potato and onion bake being lifted from the dish.

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Table Of Contents
  1. What is a spiralizer?
  2. Ingredients for a spiralizer potato and onion bake
  3. How to make a spiralizer potato and onion bake
  4. What can I serve with these potatoes?
  5. Watch how to make spiralizer potato bake
  6. Pin for later
  7. Other potato dishes
  8. Recipe – Spiralizer Potato and Onion Bake
  9. Spiralizer Potato and Onion Bake

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 is such fun to use. It turns vegetables into spaghetti-like strands in the blink of an eye. It comes with different sized blades so 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 thickness, pop your vegetable of choice in the holder, and turn the handle. Your 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. But today I’m sharing my cheesy potato and onion bake.

Who’d have thought you could put together a potato bake so quickly?

(Note – if you don’t have a spiralizer, don’t worry. You can slice the onions thinly and grate the potatoes instead).

A dish of baked potato and onion with cheesy topping.
The potato and onion bake is covered with grated cheese, which turns a gorgeous golden brown once it has been baked in the oven.

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 complete list of ingredients and full instructions on how to make this potato and onion bake in the printable recipe card at the end of this 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

A collage of 4 images showing how to assemble the potato and onion bake.

Prepare vegetables

  • Spiralize your potato and onions (image 1 above). If you don’t have a spiralizer you can just slice them thinly – into about 1/8″ slices. You could even grate them. I wouldn’t grate the onion though – that needs to be sliced or you will end up with mush.
  • 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 flavour.
  • Rinse the spirals of potato and onion in a bowl of water to remove the starch and onion juice (image 2 above).
  • 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 (image 3 above).

Bake

  • 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 makes 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?

This potato and onion bake would go very well with Minted Roast Leg of Lamb, or Honey Lemon Roast Chicken, instead of roast potatoes. You could also serve this dish with a plate of sausages and peas.

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 leftovers, 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.

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Pin for later

If you enjoyed this recipe for cheesy potato and onion bake, why not pin it for later. Just click the PinIt image in the corner of the photo below.

Other potato dishes

If you enjoyed this potato and onion bake you may also enjoy these other potato dishes.

  • Scalloped potatoes in batter
  • Spicy potato fries with a crispy coating
  • Potato frittata – post hash browns
  • Potthucke – a German potato bake
  • German fried potatoes
  • Crispy smashed potatoes
  • Potatoes Romanoff

Recipe – Spiralizer Potato and Onion Bake

A spoonful of potato and onion bake being lifted from the dish.

Spiralizer Potato and Onion Bake

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.
Recipe by: Veronica
Easy, Side Dish
Any
Calories 400
Prep 10 minutes
Cook 30 minutes
Total Time 40 minutes
Servings: 1 large potato bake
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5 from 2 votes

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Equipment

  • Spiralizer or grater
  • Mixing bowl
  • Colander
  • Baking dish

Ingredients

  • 3 large Potatoes (unpeeled and washed)
  • 2 medium Onions
  • 2 large Eggs
  • 100 ml Cream
  • 100 ml Milk
  • 30 g (2 Tablespoons) Cornflour
  • Salt and Pepper to taste
  • 50 g (2 tablespoons) Grated cheese (approximately)

Instructions

  • Pre-heat oven to 200°C / 400°F
  • Wash the potatoes and peel the onions
    3 large Potatoes (unpeeled and washed), 2 medium 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
    2 large Eggs, 100 ml Cream, 100 ml Milk, 30 g (2 Tablespoons) Cornflour, Salt and Pepper to taste
  • 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
    50 g (2 tablespoons) Grated cheese (approximately)
  • 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.

Notes

The potato and onion ratio should be about 2:1 – you need twice as many onions as potatoes.
When you spiralize the vegetables make sure you use the spaghetti blade, not the ribbon blade.
If you don’t have a spiralizer, slice the onions thinly and grate the potatoes on a box grater.
When you rinse the potatoes and onions give them a good mix to combine then press down well to remove the moisture.  Too much moisture will cause the potato bake to be runny.
It is important to grease the baking dish so that the finished bake lifts out easily and doesn’t stick to the baking dish.
When you whisk the egg and milk mixture, make sure there are no lumps left in the cornflour.  The cornflour is there to thicken the bake and help it to set.
Make sure the potatoes and onions are well covered with the egg mix.  Press down with a fork to ensure they are all submerged in the egg and milk.
If the potato bake is getting too brown during the baking process, cover with a piece of tin-foil to prevent further browning.
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).
The calorie count is based on one helping = 1/4 of the potato bake

Nutrition

Calories – 400kcal | Carbohydrates – 56.6g | Protein – 13.1g | Fat – 15.9g | Saturated Fat – 5.2g | Cholesterol – 112mg | Sodium – 732mg | Potassium – 1298mg | Fiber – 8.4g | Sugar – 7.4g | Calcium – 178mg | Iron – 2mg

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.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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