Potato and Onion Layer

Nov 24, 2013 | 4 comments


imageThis dish is one I do sometimes. It adds interest to what may otherwise be a plain meal.

Peel and slice enough potatoes for two people and an onion. Slice the onion in half, then slice each half in thin half moons. Layer the slices of potato and onion in a microwaveable dish, sprinkling each layer with a little salt and pepper.
When you have finished, trickle a little oil on top, a tsp or two. You could add a little grated cheese in the layers or just on top if you like.
Cover the dish and microwave for 5 minutes, this cooks the vegetables. Test they are done with a sharp knife. Undercooked onions are tolerable, undercooked potatoes are pretty unpleasant. Now you just need to brown the top either in the oven if you are using it anyway, or under the grill. The resulting dish is unctuous and delicious.

I sometimes stir in some chutney or fine chopped chillies, or spread out the cooked veg onto an oven tray so there are more crispy bits.

I haven’t tried it yet, but this would work with sweet potato, carrot, swede, turnip or any combination of them or any other root veg that you have. And of course you could use leeks instead of onions, especially if you have any in the garden.



  1. Lesley

    that sounds lovely, and very variable, which is always good. Using up bits and pieces

  2. jill in NYC

    This reminded me of something that I used to do many years ago…..
    layered potatoes and a bit of onion in a pie. The top crust had an opening of about 5 cm and after the potatoes were almost done and the crust had started to brown I would pour about 150ml of scalding milk into the opening on top and cook the rest of the way. It was good with tiny bits of leftover veg or meat between the layers as well as whatever fresh herbs might have been around.
    If you added cheese to the layers I think that you could add stock in place of milk at the end.
    In my old creaky oven, it baked at medium temp for about 30 min before adding the milk, then for about 10 min more.
    The was good warm or at room temp and made an excellent packed lunch.
    Now that I have discovered your excellent oil crust I think that I might make it again to day as it is frigid and blowing out so the oven on will be welcome. I even have a bit of cheese lurking in the fridge!

  3. Lesley

    Mmmm, sounds lovely

  4. chris

    I sometimes add some grated cheese in the layers too and as I don’t have a microwave , put it in a frying pan with a lid on and cook gently for about 20 minutes or so until it’s cooked through. The bottom is brown and crispy and the top soft and creamy. Yumm. I think it’s called pan haggerty when made like that. I serve with a fried egg or some baked beans. Cheap and cheerful on a cold day.

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