Vegan Caramelized Onion Potatoes au Gratin Vegan Caramelized Onion Potatoes au Gratin

Vegan Caramelized Onion Potatoes au Gratin

Caramelized onions add a touch of sweetness and bring simple dairy-free potatoes au gratin to a new level!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

Preheat oven to 400°F.

Caramelize the Onions:

In a large, heavy-bottomed skillet, heat one tablespoon olive oil.

5. 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).

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.

Add flour and whisk, cooking for one minute. Slowly whisk in three cups of vegetable broth. Cook for five minutes.

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.

Use a food processor to slice Fingerlings into thin, even slices.

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.

Layer half the potatoes into a 9”x9” casserole dish, seasoning with salt in between layers.

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.

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.

Step 1 out of 13

Preheat oven to 400°F.

Step 2 out of 13

Caramelize the Onions:

Step 3 out of 13

In a large, heavy-bottomed skillet, heat one tablespoon olive oil.

Step 4 out of 13

5. 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).

Step 5 out of 13

Prepare the Vegan Cream Sauce:

Step 6 out of 13

In a saucepan, heat three tablespoons olive oil over medium heat. Add garlic and cook for one minute, stirring often.

Step 7 out of 13

Add flour and whisk, cooking for one minute. Slowly whisk in three cups of vegetable broth. Cook for five minutes.

Step 8 out of 13

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.

Step 9 out of 13

Use a food processor to slice Fingerlings into thin, even slices.

Step 10 out of 13

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.

Step 11 out of 13

Layer half the potatoes into a 9”x9” casserole dish, seasoning with salt in between layers.

Step 12 out of 13

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.

Step 13 out of 13

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.

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