Potato and Onion Bake
This is an easy one-pot dish. Have it for breakfast, or as a meal with some roasted bread. Use the leftovers to make a baked omelet by covering it with whipped eggs and some seasoning.
| Preparation time | 10m | Difficulty |   |
|---|---|---|---|
| Cooking time | 30m | Budget | |
| Serves | 3 | Published | Wednesday, 30 October 2013 |
| Recipe type | Vegetarian | Author | Manisha Sharma |
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Ingredients
For 3 people (
)
Recipe
- 2 onions, medium, thinly sliced
- 2 tablespoon(s) vegetable oil
- 2 teaspoon(s) thyme, dry
- 2 potatoes, large, thinly sliced mandolins
- 2 tablespoon(s) olive oil
- 3 tablespoon(s) feta cheese, crumbled
- 50 grams cheddar, grated
- 2 garlic cloves, minced
- 2 spring onions, finely chopped
- 1 thyme
- salt and black pepper, as per taste
Potato and Onion Bake Directions
- Preheat the oven to 200 degrees Celsius.
- Temper some oil in a pan with dry thyme. Toss in the onion slices and cook for 5 minutes, stirring intermittently.
- Thoroughly wash the sliced potatoes under running water. Mix in the oil, feta and cheddar cheese, thyme, salt and pepper.
- Grease a baking pan. Line the base with onions in an overlapping fashion. Top with a layer of potatoes and bake for 35 minutes or till brown on top.
- Serve as is or turn upside down if you want the onions to show on top.
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