Comforting Onion-Potato Casserole
veggie cooking spray, as needed
1/4 cup margarine, divided
3/4 cup crushed crunchy topping (I used packaged sage croutons, crunched)
2 cups onions, thinly sliced
4 cups potatoes, unpeeled and thinly sliced
1/2 teaspoon salt, divided
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon hot Hungarian paprika
2 cups nondairy milk (I use low fat soy)
1. Preheat oven to 350 degrees F. Coat 1 1/2 quart baking dish with cooking spray. Melt 2 tablespoons margarine. Combine with crunchy stuff; set aside.
2. Place onions and potatoes in medium-size saucepan. Cover with water. Add 1/4 teaspoon salt. Bring to boil. Boil, uncovered, for 5 minutes. Remove from heat. Drain.
3. Melt remaining margarine in small saucepan over low heat. Stir in flour, remaining salt, pepper and paprika. Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat.
4. Arrange half the potatoes and onions in prepared dish. Top with half the sauce. Repeat, ending with the sauce.
5. Sprinkle crunchy stuff mixture evenly over the top. Bake about 30 minutes or until potatoes are tender.
SO HOW'D IT GO?
This is really good. I added some extra spices so it wouldn't be too bland and I think it came out perfect. The sauce is easy and good, seems like it could be used for other recipes. I used cornflakes for my crunchy stuff and it worked just fine. Thanks for this recipe.
I've already reviewed this, but I just had it for lunch and I wanted to express my love for it again. I can't believe more people haven't tried this fabulous recipe!! I loooove the sauce. I could eat it with a spoon. Sometimes when I don't have any potatoes, I pour it over rice, and sprinkle nutritional yeast and cayenne on top. omg. so. good.
This was delicious. I made it last night, and so far, I have eaten it (for dinner last night, obviously), for breakfast today, for lunch today, and I might eat it against for dinner tonight.
Changes I made:
I didn't measure things really, and probably ended up making somewhere around 2.5 times as much as this recipe does. It filled two small casserole dishes. For the topping I used vegan cheddar-flavored crackers. In the sauce I increased the salt, pepper and paprika, added a bunch of cumin, a little cardamom and a dash of nutmeg, and chopped up three jalapeños and threw them in. It still wasn't spicy-hot enough for me, or my spicy-hot-intimated boyfriend, so we sprinkled red pepper flakes ontop of the casserol after it was finished. I'll just throw them in the sauce next time. Also, I added liberal amounts (1-2 cups) of shredded soycheese to one of the dishes I made, I just layered it ontop of the potato/onion mixture and below the sauce. Oh! I also threw some mixed frozen veggies (corn, peas, carrots, green beans) into the onion/potato mixture after I boiled it.
I made a lot of changes... but this was DELICIOUS! If I made it again I would add more of all the spices I put in, and throw in extra red pepper flakes. Thanks so much for this recipe! It's a keeper.
Oh! PS: it makes fabulous left overs. This will likely become something I make every other weekend or so and then eat for the course of the week when I don't have enough time to make a real meal.
Realy good stuff. Seemed like it could use a bit more spiece. I had to replace the margarine with corn/canola oil, and it still came out great.
This was one of the first recipes on VegWeb that I tried a while back when I first went vegan. I LOOOOVE it! It's so creamy- yum!!! Thanks for posting it! I add lots of cayenne pepper to it, b/c I love it really hot. Thanks again!!!