Cheesy Onion and Potato Bake

Delicious eaten hot or cold, this creamy and flavourful onion and potato bake is filling yet light, perfect with salad, grilled vegetables or even alone.

Makes Two to Four Servings


  • 270 g white onion
  • 700 g potatoes

Onion Mozzarella

  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp Himalayan salt
  • 10 g agar agar
  • 30 ml lemon juice
  • 90 g tapioca flour
  • 270 g cashews
  • 560 ml water


  • 50 g cashews
  • 360 ml water


Finely slice the potatoes and onions.

Blend the mozzarella ingredients and transfer to a pan. Cook over a high heat, stirring continuously to form a stringy solid cheese.

In a baking dish around 30 cm x 20 cm x 6 cm, layer in the order of potato, cheese, onion, breaking the mozzarella into pieces and spreading as much as possible and ending with a layer of onion.

Cover with a baking sheet and bake at 180°C for 40 minutes.

Blend the milk ingredients until smooth, remove the cover and pour over the entire dish. Cover again and bake for a further 40 minutes.

Remove the cover and grill for 10 minutes or until golden.

Season with salt and pepper.

For a nut free version, use sunflower seeds instead of cashews which will change the texture and flavour but still be delicious.