Potato-Onion Casserole
A family favorite, my mom made this delicious easy casserole with meatloaf; it was my favorite potato dish and now my children's. It's almost like a pierogi, but without the dough! I also serve this dish with my meatloaf just like mom!
A family favorite, my mom made this delicious easy casserole with meatloaf; it was my favorite potato dish and now my children's. It's almost like a pierogi, but without the dough! I also serve this dish with my meatloaf just like mom!
- Carbohydrate 1.08966666666667 g
- Cholesterol 0 mg
- Fat 0.0116666666666667 g
- Fiber 0.198333338896434 g
- Protein 0.128333333333333 g
- Saturated Fat 0.0049 g
- Serving Size 1 1 Serving (12g)
- Sodium 26.3053333333333 mg
- Sugar 0.891333327770233 g
- Trans Fat 0.00326666666666667 g
- Calories 5 calories
Step-by-step
- This is a layered Casserole.
- Spray baking dish or casserole with cooking spray.
- Wash and peel potatoes then slice each potato about 1/8in. thick
- to assemble casserole 1st place 2-3 thin slices of butter on bottom of baking dish,
- next cover bottom of baking dish with 1/3 of potato slices
- top potato slices with 1/3 onion slices, sprinkle with salt and pepper to taste.
- start next layer, covering bottom layer, with butter slices, potato slices, onion slices, salt and pepper.
- Continue layers ending with butter. Cover and bake 35-45 minutes or until potatoes are tender
Slicing starchy potatoes to a uniform one-eighth inch thickness is the singular factor that determines whether this dish cooks evenly or leaves you with raw centers. Stacking root vegetables requires strict adherence to sizing because uneven pieces trap moisture inconsistently, ruining the starchy structure that yields a tender interior.
- Test doneness by inserting the tip of a paring knife directly into the center of the thickest stack; zero resistance indicates the starches have fully gelatinized.
- Keep slices submerged or tightly layered under butter to prevent the exposed edges from oxidizing and turning gray during assembly.
- Bake the covered casserole at 375 degrees Fahrenheit for thirty-five to forty-five minutes, trapping steam to soften the potatoes before removing the lid to brown the top.
- Avoid using waxy red or new potatoes, which contain too much moisture and too little starch to bind properly with the melting butter and sweet onions.
Proper stacking creates pockets where butter and onion juices emulsify into a rich sauce, whereas overcrowding ruins this delicate balance by creating a soggy mass. Achieving the right texture relies entirely on uniform slicing and maintaining consistent layers throughout the baking dish.
