Au Gratin Potatoes and Onions

Kitchen Tested
  • Yield 6 servings

A great alternative to traditional heavy au gratin potatoes.

Japanese panko crumbs are coarser than regular breadcrumbs. They form a great crust and have a very mild flavor. They can be found in some grocery stores and Asian markets.


5 large baking potatoes, peeled but left whole
1 cup shredded low-fat cheddar or Monterey jack cheese (or regular or soy-based cheese for a vegan version)
1 medium Vidalia onion, thinly sliced
1 cup unflavored soy milk
1/4 cup breadcrumbs or Japanese panko crumbs
1 teaspoon sweet or smoked paprika
Freshly ground black pepper


  1. Preheat oven to 350F.
  2. Place the potatoes in a large pot. Cover with salted water. Bring to a boil over high heat and cook approximately 15 minutes. Drain and cool at least 15 minutes. (This can be done the night before assembling the casserole.) Cut the potatoes into 1/4-inch-thick slices.
  3. Lightly brush a 9-by-13-inch baking dish with olive oil. Layer the potatoes in the casserole. Sprinkle with 1/4 cup cheese. Layer about three quarters of the onions in the dish; reserve the rest. Sprinkle with 1/4 cup cheese. Pour the soy milk over all and sprinkle 1/2 cup cheese over the top of the casserole. Sprinkle the breadcrumbs, paprika, salt and pepper over the dish. Top with the remaining onions.
  4. Bake 30 minutes, uncovered, until the top is well browned and the potatoes are heated through.



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