Comforting Onion Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is the only thing that kept me eating at all last winter. It's simple, unchallengingly delicious, easy for the depressed and unhappy to make, and affordable to the broke, recently laid off, etc. Thank God for carbohydrates! Read more ! Hope you enjoy this, but never need it as badly as I did. . . Ingredients:
1/4 cup butter or good-quality margarine, divided in two |
3/4 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!) |
2 1/2 cups thinly sliced yellow onion |
4 cups thinly sliced unpeeled potatoes (yukon golds are the best) |
1/2 tsp. salt |
1/4 cup flour |
1/4 tsp each pepper and paprika or turmeric (or to taste) |
2 cups lowfat soymilk or skim regular milk |
el cheapo margarine for casserole rub (or use veggie spray) |
Directions:
1. Melt 2 tbsps. Butter/margarine. Combine with crunchy stuff; set aside.
2. Place onion and potato slices in medium saucepan and cover with water. Add 1/4 tsp salt and bring to boil. Boil, uncovered, for 5 minutes. Remove from heat and drain.
3. 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.
4. Arrange half the potatoes and onions in a 1 1/2 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.
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