Unscalloped Potatoes with Capers

5 star Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Kathy Przywara


5 medium potatoes, thinly sliced
1 medium onion, halved and thinly sliced
2 Tbsp olive oil
2-3 Tbsp capers (optional)
1 Tbsp butter, margarine, or additional olive oil
3/4 cup stock (chicken, vegetable, beef)
to taste salt and pepper


In a heavy pan, saute onions in olive oil until transparent. Remove from heat. Lightly oil a medium sized, covered baking pan (or aluminum foil can be used as a cover). Arrange 1/3 of potato slices in baking dish. Top with 1/2 of the onions and 1/2 of the capers, salt and pepper. Repeat with another layer of potatoes, remaining onions, capers, salt and pepper. Top with remaining potatoes, salt and pepper. Pour over stock. Dot top with maragarine or drizzle with olive oil. Cover and bake at 350 °F for 45 minutes to 1 hour or until potatoes are soft.


This goes great with almost any kind of grilled or roasted meat.

I don’t always take the time to caramelize the onions. You can layer this dish with raw onion, but the taste is deeper if you caramelize them first.

I’ve successfully made this on the grill by putting this in a covered foil dish on the grill rack for about 40 minutes. Be careful and support the bottom of the pan when moving it on and off the grill.


You can omit the capers and replace with some minced fresh herbs. I’ve used rosemary and oregano.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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