Apple Potato Bake cropped

Apple Potato Bake

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Clock Icon for Prep Time 7 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This English dish, called Lancashire Hotpot, consists of meat, usually lamb, covered by alternating layers of thinly sliced potatoes and onions and baked with stock. This version of Lancashire Hotpot is made with...


  • 3 tablespoons olive oil, plus more for greasing
  • 3 medium yellow onions, sliced into ¼-inch slices
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons cider vinegar
  • 1½ pounds Yukon Gold potatoes, sliced into ¼-inch rounds
  • 1½ pounds tart apples (Granny Smith or Pink Lady), peeled, cored and cut into ¼-inch slices
  • 2 tablespoons unsalted butter, cut into small cubes

Nutrition Facts


272 cals


11 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g


41 g


14 g


7 g


4 g


696 mg


  1. Preheat the oven to 400. Lightly grease a 13 x 9 x 2-inch baking pan with a lid. If you do not have a lid, use aluminum foil lined with parchment paper to create a lid. Set aside.
  2. Heat the olive oil in the wide skillet over medium heat. Add the onions and sauté until translucent, about 5 to 7 minutes. Sprinkle with salt and pepper, then stir in the rosemary and cider vinegar. Raise the heat to medium-high and cook, stirring occasionally until the onions begin to brown, about 7 to 10 minutes. Be careful not to let the onions burn. Let onions cool slightly.
  3. In a bowl, toss the sliced potatoes and apples with the onion mixture, sprinkle with some salt and pepper.
  4. Lay the potatoes and apples evenly in the prepared baking pan. Dot with butter, cover, then bake for 25 minutes or until the potatoes are tender. Uncover, then continue to bake for 10 minutes or until well browned on top. Serve.

Chef Tips

Be sure to use waxy potatoes like Yukon Gold to make this. It won’t work as well with Idaho or Russet potatoes. They are too starchy and soft.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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