Lucy Di Marino

Cheesy Potato Onion 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 into approximately 4 mm width slices.

Blend the mozzarella ingredients until smooth and transfer to a non stick pan. Cook over high heat, stirring continuously until a stringy, solid cheese has formed.

In a baking dish around 30 cm x 20 cm x 6 cm, create the bake by layering potatoes, mozzarella and onion, three times, using two spoons to make balls of mozzarella.

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 bake for a further 10 minutes. Once baked, if you wish to, grill until golden brown.

Season with salt and pepper.

For a nut free version, use sunflower seeds instead of cashews.