This Skinny Potato and Onion Bake will become a family favorite side dish for you too. Easy to make and delicious to eat. Earthy potatoes layered with flavorful and aromatic onions. All in a light cheesy sauce. Perfect for holidays or just serving with a weeknight dinner.
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Just 5 ingredients
And with just 5 ingredients, you’ll love how easy this is. Just be sure to leave enough time for it to bake, as the baking time is long so that all those potatoes and onions get good and creamy.
This Skinny Potato and Onion Bake is skinny both in that it’s lighter than most potato side dishes – it isn’t swimming in sauce because it uses a little bit of milk and no cream, and because the potatoes and onions are sliced very thinly!
One of my favorite recipes
Recently, I was rummaging through some old recipes looking for one of my mom’s cookie recipes, when I came upon some old treasures. I used to hand make cookbooks back when I was in college. And, I found them all stashed on a bookshelf.
Wow, those were some of my favorite old recipes. I made a cookbook dedicated to my favorite vegetarian recipes, one for family recipes, one all pumpkin recipes, and one dedicated to my Ukrainian heritage.
After flipping through those old handmade books, I decided it was time I shared some of the recipes with you.
This Skinny Potato and Onion Bake Casserole was of the first dishes I started making when I turned vegetarian. It’s super easy and really tasty. I’ve tweaked a couple of things in this version.
Note: this section contains affiliate links
I used to peel the potatoes, which I don’t think is necessary any more. The peel adds a bit of nutrition, color, and texture to the dish. If you want to peel them, feel free, but I rarely take that kind of time anymore.
The original recipe was made with all cheddar cheese. Since I’m trying to make things a bit healthier, I swapped half of the cheddar for Parmesan. I talk a bit about this healthier choice here.
My biggest note is that I prefer to use a Mandoline to slice the potatoes and onions. Please, I beg you, be careful! Use the hand guard, and watch what you’re doing. I think that the ones they sell now are safer than the one I have, which is old and grumpy if treated badly. (BTW, I love mine; I’m just really careful when I use it). But, regardless, you still need to be careful around them.
For the butter, use either salted or unsalted, either way is fine.
I like to slice the onions first, and then slice the potatoes. That way the potatoes aren’t exposed to the air as long and won’t brown (or oxidize) as much.
I usually eat those crispy potatoes off the top, just like they were potato chips!
Looking for other great side dishes?
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Skinny Potato and Onion Recipe
Skinny Potato and Onion Bake
- 3 tablespoons butter divided use
- 2 large Russet potatoes sliced 1/8-inch thick
- 2 small to medium yellow onions peeled and sliced 1/8-inch thick
- ½ cup freshly grated Parmesan
- ½ cup shredded cheddar cheese
- salt and pepper
- ¼ cup whole milk
- Preheat oven to 325 ° F.
- Grease a 2.5 liter, or larger, round casserole dish with 1 tablespoon of the butter. Place a layer of potatoes on the bottom of the dish. Top with a thin layer of onion slices, a little shredded cheese, then season with a pinch of salt and some pepper. Continue in layers like this, gently pressing down as the layers build up, until all ingredients are used, ending with potato slices. Pour the milk over the top, and dot the remaining butter over the top.
- Bake for about 1 ½ hours, until the potato feels tender when pierced with a knife. If the dish starts to brown too much, cover it with foil about ½ to 2/3 of the way through the cooking time.