Potato Onion Casserole

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It is cold down here.

OK, it’s not COLD like I remember in Wisconsin, where your eyelashes would freeze and your nose would run and then that would freeze too, and school only got canceled once the windchill hit -50. True.

But I’ve gotten used to the weather in Texas the past 4.5 years, and I quite like it. So these windy days with morning temps down in the 20s has gotten me shivering again. I just don’t know how to handle it anymore.

Good thing there is always food to fall back on.

Potato Onion Casserole - Ingredients

One thing I remember having a lot as a kid was potatoes and onions, sauteed with a ton of butter on the stove. Everything would caramelize and it was just the perfect thing to have alongside meatloaf.

Oh, man. Just thinking about it makes me want some. (And now that I think about it, I want some Hot Buttered Crispix too. Anyone else do that?)

Of course, since I’m not eating meatloaf these days, a bigger helping of potatoes and a salad will have to do.

Potato Onion Casserole - Everything in this potato onion casserole caramelizes as it cooks, and it is just the perfect thing to have alongside meatloaf or a big leafy salad.

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Potato Onion Casserole

Potato Onion Casserole

Author : Megan Myers
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Side Dishes
Cuisine American
Servings 8 servings
Calories 154 kcal

Ingredients
  

  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 2 pounds potatoes
  • 2 medium onions
  • 1/2 cup canned coconut milk
  • 5 shoots green garlic, bulb and all; if you don’t have green garlic just use 2 cloves garlic
  • 1 tablespoon ginger, grated
  • 1 cup vegetable broth
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350°F.
  • Blend the spices together and set aside.
  • Peel and slice the onions and potatoes into rounds 1/4 inch thick and put in a large bowl.
  • Combine the coconut milk, garlic, ginger, and spice mix. Drizzle over potatoes and onions and toss to coat.
  • Spread the vegetables in an even layer in a shallow 11×7 baking dish. Pour the stock over the top, and sprinkle on the salt.
  • Bake for 1 1/2 hours, until thoroughly cooked and browned on top.

Nutrition

Serving: 1 ServingsCalories: 154 kcalCarbohydrates: 29 gProtein: 4 gFat: 3 gSaturated Fat: 3 gSodium: 235 mgFiber: 3 gSugar: 3 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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7 Comments

  1. Yeah, while I can’t feel too sorry for you sitting here on a 4 degree day in Chicago, I can say I imagine it’s pretty freakin uncomfortable if you’re used to milder TX weather, for sure. 😉

    Great simple recipe and lovely photos as usual!

  2. Oh I love potatoes and onions. This seems like it would also be great for an easy Sunday brunch – like a hash casserole, great with some eggs!

  3. Love all the spices and the coconut milk. Can’t wait to try this and since I do eat meatloaf (one of hubby’s fav) I may have to try the combo soon, maybe even tonight!