Caramelized onions add a touch of sweetness and bring simple dairy-free potatoes au gratin to a new level!
Equipment
- Oven
- Skillet
- Saucepan
- Whisk
- Blender
- Food Processor
- Casserole Dish
Ingredients
- 1.5lb bag Little Potatoes
- 3/4 cup Breadcrumbs
- 1 Tbsp Olive oil
- 1/2 tsp Salt
Caramelized Onions:
- 2 Yellow onions, diced
- 1 Tbsp Olive oil
- (to taste) Salt
- (as needed) Water
Vegan Cream Sauce:
- 3 Tbsp Olive oil
- 3 cloves Garlic
- 4 Tbsp Flour
- 3 cups Vegetable broth
- 1 Tbsp Lemon juice or white wine vinegar
Instructions
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Step 1
Preheat oven to 400°F.
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Caramelize the Onions:
In a large, heavy-bottomed skillet, heat one tablespoon olive oil.
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Step 3
If needed, add water, one tablespoon at a time, to prevent the onions from drying out. Once the onions are browned and very soft, remove from heat (approximately 45 to 60 minutes).
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Prepare the Vegan Cream Sauce:
In a saucepan, heat three tablespoons olive oil over medium heat. Add garlic and cook for one minute, stirring often.
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Step 5
Add flour and whisk, cooking for one minute. Slowly whisk in three cups of vegetable broth. Cook for five minutes.
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Step 6
Stir in lemon juice or white wine vinegar. Transfer to a blender and blend on high for 30 seconds to make the sauce creamier. Taste and adjust seasoning.
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Step 7
Use a food processor to slice Little Potatoes into thin, even slices.
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Step 8
In a bowl, mix together 3/4 cup breadcrumbs with 1/2 teaspoon salt. While mixing, slowly stir in one tablespoon olive oil into the breadcrumbs.
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Step 9
Layer half the potatoes into a 9”x9” casserole dish, seasoning with salt in between layers.
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Step 10
Pour half the vegan cream sauce over the potatoes and top with an even layer of caramelized onions. Layer remaining potatoes, seasoning with salt between each layer. Top with remaining sauce. Cover with breadcrumb mixture.
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Step 11
Cover with foil and cook potatoes for 40 minutes. Uncover and cook for an additional 15 to 20 minutes, until the topping is golden-brown.
