Au Gratin Potatoes and Onions

  • Yield: 6 servings

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.


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

Nutritional Info *per serving

  • Calories 215
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 4mg
  • Sodium 181mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugars 4g
  • Protein 10g