Take-out Tuesday, Spiralized Onion & Potato Pie

the Painted Apron

7 years ago

I have really been having fun with my spiralizer lately, and this recipe, adapted from Olla Podrida and Inspiralized, is a nice twist 🤣 on traditional potatoes au gratin

The textures that develop during baking this dish are an unexpected surprise

The tops and edges get brown and crispy, while the center of the dish stays soft and creamy

And then of course, there is the cheese!

This recipe only uses a dash of cream, making it lighter than many scalloped and au gratin potato dishes

This is fun and simple to make too

I used the straight blade to cut 1 large onion into thin slices rather than ribbons. If you make 1 cut in the onion from the center out, the spiralizer will thinly slice the onion like a mandolin

I used half the onions for this recipe and saved the rest for onion rings later in the week

I used the julienne blade to cut the potatoes into noodles, leaving the potatoes unpeeled for extra flavor and nutrition

Caramelize the onions in olive oil and butter, adding minced garlic at the end of cooking

Place half of potatoes in bottom of a deep casserole or pie dish, season well with salt and pepper and drizzle with a dash of olive oil. Drizzle with 1/8 cup of cream and sprinkle with 1/2 of cheese. Top potatoes with onions

Repeat with remaining potatoes, cream and cheese

Can be refrigerated at this point before baking

Spiralized Onion & Potato Pie

Course Side Dish

Cuisine American

Keyword onion and potato pie, potato casserole, potatoes, spiralized onions, spiralized potatoes

Prep Time 20

Cook Time 50

Servings 6

Ingredients

1/2 large sweet onion peeled and trimmed*
1 T olive oil
1 T unsalted butter
1 tsp minced garlic
2 large russet potatoes washed and ends cut off for spiralizer
Salt & pepper
Olive oil
1/4 cup heavy cream
4 oz Gruyere Manchego or white cheddar cheese
green onion tops rosemary or chopped parsley for garnish, optional

Instructions

Cut a slit in one side of onion, stopping near center. Spiralize with the straight blade, which will cut the onion into thin slices.
Heat oil and butter in skillet over medium, and add onion. Sauté until it begins to brown, about 15 minutes. Add garlic and cook 1 more min. Set aside.
Spiralize 1 potato using the shredder or julienne blade. Place in greased deep 3 quart casserole. Drizzle with a little olive oil and season liberally with salt and pepper. Drizzle with 1/8 cup heavy cream. Add 1/2 of cheese.
Top potato with cooked onions. Spiralize the second potato and place on top of onions. Repeat as first potato, drilling with oil, cream and seasoning. Top with remaining cheese.
Cover dish and refrigerate until baking if desired.
Bake covered at 400 for 30 minutes. Remove cover and continue baking until top is golden and a knife inserts easily, about 20-30 minutes.
Garnish with green onion tops, rosemary or parsley