Dr Mobeus
Cheesy Potato and Onion Bake
A potato bake is one of those dishes that proves cheap food does not have to be boring. With just potatoes, onions, milk and cheese, you can create something that is genuinely comforting and satisfying. The key is slicing the potatoes thinly enough that they cook evenly in the sauce.
This recipe uses 800g of potatoes, which works out at about 80p from most UK supermarkets. Maris Piper or King Edward varieties work best as they hold their shape while going soft and creamy. The onions melt down during cooking, adding sweetness that balances the sharp cheddar.
At 59p per portion, this is one of the cheapest meals in our collection. Serve it on its own for a simple supper, or alongside sausages or a salad for a bigger meal. It also reheats well the next day for lunch.
Cheesy Potato and Onion Bake
Ingredients
Method
- Preheat the oven to 190C/170C fan. Grease an ovenproof dish with a little butter.
- Layer the sliced potatoes and onions alternately in the dish, seasoning each layer with salt, pepper and a pinch of thyme.
- Melt the butter in a saucepan over low heat. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth and thickened, about 3 minutes.
- Remove from heat and stir in 100g of the grated cheddar until melted.
- Pour the cheese sauce over the potatoes and onions. Top with the remaining 50g of cheddar.
- Bake for 45 minutes until the top is golden and the potatoes are tender when pierced with a knife.
Tips and Variations
Use a mandoline slicer if you have one to get the potatoes paper-thin. If you do not have one, slice carefully with a sharp knife. Try swapping cheddar for leftover cheese odds and ends – any hard cheese works well. For extra flavour, add a layer of sliced tomatoes between the potato layers.
