3-Ingredient Lard and Onion Potato Scallop

 3-Ingredient Lard and Onion Potato Scallop

Simple ingredients can create some of the most comforting meals, and this 3-Ingredient Lard and Onion Potato Scallop is a perfect example. Thinly sliced potatoes are layered with sweet onion and rich lard, then baked until tender in the center with beautifully golden edges. It is an old-fashioned side dish with humble ingredients and plenty of cozy, homemade flavor.

Why You’ll Love This Potato Scallop

This recipe keeps things wonderfully simple. There is no complicated sauce and no long ingredient list. The lard melts into the potatoes as they bake, while the onions soften and become lightly caramelized.

It is the kind of side dish that works especially well alongside roasted meats, pork chops, chicken, sausages, or a simple Sunday supper.

Ingredients

• 2 pounds russet or Yukon Gold potatoes
• 1 large yellow onion
• 3 tablespoons lard
• Salt and black pepper, optional

How to Make 3-Ingredient Lard and Onion Potato Scallop

Preheat your oven to 375°F (190°C). Grease a baking dish lightly with a little of the lard.

Peel the potatoes if desired, then slice them very thinly and evenly. Thin slices are important because they allow the potatoes to cook through while developing golden edges.

Thinly slice the onion as well.

Arrange a layer of potatoes in the prepared baking dish, followed by some of the sliced onion. Add small pieces of lard over the top. Continue layering the potatoes, onion, and lard until everything has been used.

Season lightly with salt and black pepper if desired.

Cover the dish tightly with aluminum foil and bake for about 45 minutes. Remove the foil and continue baking for another 25 to 35 minutes, or until the potatoes are completely tender and the top is golden brown.

Let the potatoes rest for about 5 to 10 minutes before serving.

Helpful Tips

Try to keep the potato slices as uniform as possible so they cook evenly. A mandoline slicer can make this easier, but a sharp knife works perfectly well.

Yukon Gold potatoes give the dish a naturally buttery texture, while russet potatoes become especially soft and fluffy.

If the top starts browning too quickly before the potatoes are tender, loosely cover the dish again with foil and continue baking.

What to Serve With Potato Scallop

These potatoes are especially delicious with roast beef, pork roast, baked chicken, meatloaf, sausages, or ham. Add a simple green vegetable or salad and you have an easy, old-fashioned family dinner.

Frequently Asked Questions

Can I use butter instead of lard?
Yes. Butter can be substituted, although lard gives the dish its traditional rich flavor and crisp edges.

Do I need to peel the potatoes?
No. If using thin-skinned potatoes, you can leave the skins on after washing them thoroughly.

Can I prepare this ahead of time?
You can slice the potatoes and onions ahead of time, but keep the potatoes submerged in cold water to prevent browning. Drain and dry them thoroughly before assembling and baking.

Final Thoughts

This 3-Ingredient Lard and Onion Potato Scallop is a reminder that a comforting side dish does not need a complicated recipe. With potatoes, onion, and lard, you can create a golden, tender bake that pairs beautifully with almost any hearty main course.