Comforting Onion Potato CasseroleFrom lagoulue 10 years ago
- ¼ cup butter or good-quality margarine, divided in two shopping list
- ¾ cup crushed Crunchy Stuff, your choice, for topping. (I use pepperidge Farm herb stuffing mix, squashed with the back of a spoon, but you could use croutons, potato chips, cracker crumbs or Italian breadcrumbs if you want. Hell, try Rice Krispies. Matzoh farfel? Cheerios? Knock yourself out!) shopping list
- 2 ½ cups thinly sliced yellow onion shopping list
- 4 cups thinly sliced unpeeled potatoes (Yukon Golds are the best) shopping list
- ½ tsp. salt shopping list
- ¼ cup flour shopping list
- ¼ tsp each pepper and paprika or turmeric (or to taste) shopping list
- 2 cups lowfat soymilk or skim regular milk shopping list
- El cheapo margarine for casserole rub (or use veggie spray) shopping list
How to make it
- Melt 2 tbsps. Butter/margarine. Combine with crunchy stuff; set aside.
- Place onion and potato slices in medium saucepan and cover with water. Add ¼ tsp salt and bring to boil. Boil, uncovered, for 5 minutes. Remove from heat and drain.
- Melt remaining butter/margarine in a small saucepan over low heat. Stir in flour, remaining salt, pepper and paprika. Add soymilk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat.
- Arrange half the potatoes and onions in a 1 ½ quart casserole dish coated with cheap margarine. Top with half the sauce. Repeat, ending with sauce. Sprinkle crunchy topping evenly over it. (Extra paprika is good, too.) Bake at 350º about 30 minutes, or until potatoes are tender.
The Cooklagoulue New York, NY
The Rating8 people
These are incredible. Made them last week and we loved them. You are right they are very comforting. I hope things are looking better for you.chefmeow in Garland loved it
Going to try this recipe next week, I will let you know how it turns out, sounds AWESOME!abbysmom35 in Albion loved it
Mmmmm, this recipe has comfort written throughout it! Thanks so much for sharing your "5" fork recipe!
lor in Toronto loved it
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