I often bake potatoes with a simple yet delicious twist – pouring milk over raw potatoes before popping them in the oven. This method is perfect for anyone, especially beginners in the kitchen, who want to prepare a hassle-free dish without boiling the potatoes first.
Start by chopping the onion into uneven pieces. Heat a bit of vegetable oil in a pan and sauté the onion for about five minutes. Then, add dried garlic, pepper, a pinch of sugar, and a little salt. Keep frying for another five minutes until the onion turns soft and translucent. Note: the onion doesn’t need to turn golden, just soft.
If you prefer, you can skip the frying step and go straight to the baking part.
Next, slice the potatoes thinly.
Layer half of the sautéed onions in the bottom of your baking dish. Add a layer of sliced potatoes, and season with salt and pepper. If you didn’t fry the onions, layer the potatoes first, then the onions. Repeat the process with another layer of onions and potatoes, seasoning as you go.
For extra flavor, you can add a dollop of butter on top.
Pour in some stock or cream, but I prefer to use milk. The liquid should be just enough to cover the bottom layers, but not completely drown the potatoes.
Bake the dish in the oven at 180°C for about an hour. Keep an eye on it, as cooking time may differ based on the variety of potatoes you choose.
If the top starts to brown too quickly, you can lower the dish in the oven or cover it with foil.
The end result is a golden, crispy top layer of potatoes, with the bottom layer perfectly cooked and enhanced with the deep taste of caramelized onions. It’s a comforting, easy dish that’s sure to please!
