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Spiralized Onion & Potato Pie

Prep Time 20 mins
Cook Time 50 mins
Course Side Dish
Cuisine American
Servings 6


  • 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


  • 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


*it is easier to spiralize a whole onion than a half of one, so go ahead and do the whole onion and reserve the rest for another use.
Keyword onion and potato pie, potato casserole, potatoes, spiralized onions, spiralized potatoes