Cheesy Garlic Potato & Onion Bake

Prep time: 15 mins | Cook time: 45 mins | Servings: 4

Ingredients

2 cups potatoes: Peeled and diced into small, uniform cubes.
1 cup onion: Chopped finely.
1 cup shredded cheese: Use a good melting cheese like Cheddar or Mozzarella.
2 cloves garlic: Minced finely.
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper

Flavor Boosters (Optional):

Herbs: Freshly chopped rosemary, thyme, or parsley.
Spice: A pinch of cayenne or smoked paprika.
Cheese Twist: A sprinkle of Parmesan for a nutty crust.

Instructions

1. Preparation

Preheat your oven to 375°F (190°C). While the oven warms, prep your vegetables. Ensure the potatoes are diced into even cubes so they cook at the same rate. Thoroughly wash and scrub them before peeling.

2. Sauté the Base

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are slightly browned and starting to soften.

3. Add Aromatics

Stir in the chopped onions and minced garlic. Season with salt and black pepper. Continue to cook until the onions are translucent and the potatoes are tender.

Note: Be careful not to burn the garlic or over-brown the onions; you want them soft and fragrant.

4. The Cheesy Finish

Transfer the mixture to a baking dish (a rustic ceramic dish looks great for serving). Evenly sprinkle the shredded cheese over the top. If you are using Parmesan or smoked paprika, add them now.

5. Bake

Place the dish in the oven and bake until the cheese is completely melted, bubbly, and slightly golden (usually about 10–15 minutes depending on your oven).

Tips for Success

The Best Sauté: Keep an eye on your onions. You want them translucent, not caramelized to a crisp, to maintain that sweet, savory balance.
Storage: If you have leftovers, they keep beautifully in an airtight container in the fridge for 3–4 days.
Reheating: To maintain the texture of the potatoes, reheat in the oven with a tiny drizzle of olive oil to crisp the edges back up.