Au Gratin Potatoes and Onions
- 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
- Preheat oven to 350F.
- 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.
- 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.
- Bake 30 minutes, uncovered, until the top is well browned and the potatoes are heated through.