This oven baked 3-ingredient lard and onion potato scallop is the kind of simple, practical comfort food that has stuck around for good reason. It comes from that old-fashioned style of cooking where a few inexpensive pantry staples were stretched into something filling, tender, and deeply satisfying. The potatoes bake up soft in the center with crisp browned edges on top, while the onions melt down into sweet, savory layers that make the whole dish feel far richer than the short ingredient list suggests.
Serve this with baked ham, sausage, pork chops, or roast chicken for a hearty dinner, or enjoy it on its own with a simple green salad or applesauce on the side. It also fits right in at breakfast next to fried eggs, and leftovers reheat well for an easy lunch during a busy week.
Oven Baked 3-Ingredient Lard and Onion Potato Scallop
Servings: 6
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
2 medium yellow onions, thinly sliced
4 tablespoons lard
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish with a little of the lard.
2. Layer one-third of the sliced potatoes in the baking dish, then add one-third of the onions and dot with one-third of the lard. Repeat the layers two more times, finishing with lard on top.
3. Cover the dish tightly with foil and bake for 45 minutes, until the potatoes are beginning to soften.
4. Remove the foil and continue baking for 25 to 35 minutes more, until the potatoes are fork tender and the top is golden brown with crisp edges.
5. Let the dish rest for 10 minutes before serving so the layers settle and the potatoes finish absorbing the flavor.
Variations & Tips
Add a little seasoning: Even though the classic version keeps it to three ingredients, a light sprinkle of salt and black pepper between the layers will wake up the flavor nicely if you want a more seasoned dish.
Choose the right potato: Russets give you a softer, more old-fashioned texture, while Yukon Golds hold their shape a bit better and add a buttery flavor. Either one works well, so use what fits your preference.
Slice evenly: Try to keep the potato slices thin and uniform so everything cooks at the same rate. A mandoline is especially helpful on busy nights when you want dependable results without much fuss.
Make it a fuller meal: If you are not set on keeping it strictly three ingredients, you can add a little chopped ham or bacon between the layers for a heartier casserole-style dinner.