Bake, covered, at 325°F (165°C) for 1 1/2 hours. During this time the potatoes will turn tender, the onions will melt, and the liquid will start to look slightly thickened and opaque from the potato starch.
After 1 1/2 hours, carefully remove the foil, watching for a rush of hot steam. Increase the oven temperature to 375°F (190°C). Return the uncovered dish to the oven and continue baking for 35 to 45 minutes, or until the top is a deep golden brown, the edges are caramelized and bubbling, and you can see a glistening, amber sheen on the surface.
Potato bake just uncovered from the oven
If you want an extra-deep caramelized crust, you can move the dish to the upper third of the oven for the last 10 minutes. Watch closely so the sugars and soy don’t tip over into burnt.
Once done, remove the dish from the oven and let it rest at least 15 minutes before serving. The steam will calm down, and the starchy juices will thicken into a silky, pull-apart texture.
You should see strands of tender potato and onion stretching a bit as you lift out a serving, with a shiny, caramelized layer clinging to the top.
Served square of caramelized potato bake on a plate
This dish is perfect for getting dinner handled hours ahead: assemble it in the morning, keep it covered in the refrigerator, then slide it into the oven in the mid-afternoon so it’s soft, bubbling, and ready right around suppertime. It holds beautifully on the warm setting or in a turned-off oven for up to an hour before serving.
Variations & Tips
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