How to Layer the Potatoes and Onions
Slice the potatoes and onions thinly and evenly so they soften at the same rate. Build three layers, seasoning each with a drizzle of drippings and a light sprinkle of salt. If you’re using salty bacon drippings, start with less salt and adjust at the table.
How to Get a Crisp, Golden Top
Keep the dish tightly covered for the first 45 minutes so the potatoes can steam and soften. Then uncover it and bake until a fork slides easily through the center and the top is deeply golden. Let the scallop rest for 10 minutes before lifting out portions with a wide spatula.
Oven-Baked 4-Ingredient Onion and Drippings Potato Depression Scallop Recipe Card
Layered russet potatoes and onions baked with savory drippings until tender with crisp, browned edges.
- Prep time — About 15 minutes
- Bake time — 1 hour 10 minutes to 1 hour 20 minutes
- Rest time — 10 minutes
- Servings — 6 to 8
Ingredients
- 6 medium russet potatoes, peeled and thinly sliced
- 2 medium onions, thinly sliced
- 4 tablespoons bacon drippings or other rendered meat drippings, melted if needed
- 1½ teaspoons salt, or to taste
Instructions
- Preheat the oven to 375°F (190°C). Use a little of the drippings to lightly grease a 2-quart baking dish.
- Arrange one-third of the potatoes in the dish and top with one-third of the onions. Drizzle with some of the remaining drippings and sprinkle lightly with salt. Repeat twice, finishing with drippings and salt on top.
- Cover tightly with foil and bake for 45 minutes, until the potatoes begin to soften.
- Remove the foil and bake for another 25 to 35 minutes, until the center is fork-tender and the top is deeply golden. If you’re using a broiler-safe dish and want more browning, broil for 1 to 2 minutes, watching closely.
- Let the casserole rest for 10 minutes before serving warm.