sliced potatoes with onions and butter in oven
A comforting dish of layered sliced potatoes, onions, and butter baked until golden and tender. This easy oven recipe delivers rich flavor, minimal cleanup, and perfect texture every time.
Equipment
- Oven-safe baking dish (9x13-inch recommended)
- Sharp knife or mandoline slicer
- Cutting board
- Mixing bowl
- Aluminum foil
- Basting brush or spoon
Ingredients
- 4 large russet or Yukon gold potatoes thinly sliced (about ⅛-inch thick)
- 2 medium yellow onions thinly sliced
- 6 tablespoons unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional
- 1 teaspoon dried thyme or rosemary optional
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, toss sliced potatoes and onions with melted butter, salt, pepper, and optional seasonings until evenly coated.
- Arrange half of the potato and onion mixture evenly in the baking dish.
- Drizzle a little extra butter over the first layer, then add the remaining potatoes and onions on top.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove foil and continue baking for another 25–30 minutes, or until potatoes are golden, tender, and lightly crisp on the edges.
- Garnish with fresh parsley and serve warm.
Notes
Yukon gold potatoes are best for a creamy, buttery texture; russets give a fluffier bite.
For even baking, slice potatoes to the same thickness.
You can add shredded cheese (cheddar or mozzarella) in the last 10 minutes for a cheesy variation.