This potato bake recipe was originally published 6 years ago but I have recently updated it. After my husband served it at an Australia Day party we had hosted, I was hooked. He did such a great job that this became my favourite potato bake. He told me that the secret ingredient was French onion soup powder.
I use this square ceramic dish for the potato bake but you can use any oven-proof dish with a minimum depth of 5cms for best results.
Serves 6 (approx. 296 calories per serve)
Prep time 20mins
Cook time 60mins
1kg potato, sliced thinly
1 onion, finely sliced
300ml light thickened cream
160g French onion soup powder (approx. 1 packet)
50g Parmesan cheese
Preheat the oven to 180C or 160C fan-forced.
Combine all ingredients except the parmesan cheese together in a bowl.
Layer the potatoes into a baking dish and top with parmesan cheese. Make sure you don’t overfill the tray as the cream can bubble up and out – then that’s a messy oven and you don’t want that.
Bake for 60 minutes or until cooked through and the top has browned.
See a step by step video below.
More Potato Recipes
- ‘Picnic pleaser’ potato salad
- Dry beef and potato curry
- Herb butter roasted lamb on potatoes with cherry shiraz reduction
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