Baked potatoes and onions au gratin with olives and breadcrumbs are a quick and easy vegetable side dish to prepare. I was craving a nice tray of crumbed potatoes and made them even richer and more delicious by adding white and red onions and black olives. So tasty! Baked potatoes and onions au gratin is a recipe you can make in 5 minutes and then in the oven; you won’t even need to parboil the potatoes beforehand, they are soft inside and crispy outside, perfect as an appetizer or vegetarian main course, they’ll be a hit made like this!
- Difficulty: Easy
- Cost: Economical
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 potatoes (medium)
- 2 onions
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
Baked potatoes and onions au gratin with olives and breadcrumbs are very simple and quick to prepare, first peel the potatoes, cut them into small pieces and put them in a bowl with cold water, rinse them to remove some starch and dry them.
Season the potatoes with peeled and chopped onions, salt, oil, breadcrumbs, grated Parmesan cheese, and mix all the ingredients well.
Transfer the baked potatoes and onions to a baking sheet and spread them evenly, drizzle with oil, and bake in a preheated oven at 392°F (200°C) for 20-25 minutes.
Remove the baked potatoes and onions from the oven, add some spices to taste, black olives (you can add them whole or chopped, I added them whole), give a good stir and bake for another 5 minutes, just enough time to flavor them.
Notes:
Baked potatoes and onions au gratin keep at room temperature for a few hours or in the fridge for a couple of days. For this recipe, you can use either red or golden onions; I used both. If you want, you can also add cherry tomatoes to keep it vegetarian, or speck or pancetta for an even richer version, add them at the beginning of the baking.
More oven-baked potato recipes HERE
