Potato and Onion Casserole

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* Exported from MasterCook *

 

Potato and Onion Casserole

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons corn oil

1 large Vidalia onion -- thinly sliced

2 pounds Yukon Gold potatoes -- peeled and cut into 1/4-inch

slices

2 tablespoons chopped capers

salt and freshly ground white pepper

1 cup soy milk

1/2 cup fresh bread crumbs

 

Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the

onion, cover and cook until tender, stirring occasionally, about 5 minutes.

Preheat the oven to 375F. Lightly oil a large baking dish, or spray it with

nonstick cooking spray. Layer 1/3 of the potatoes in the prepared dish. Top

with half the capera and half of the onion. Season with salt and pepper to

taste. Layer on another 1/3 of the potatoes, the remaining capers, onion, and

salt and pepper to taste. Top with the remaining potatoes. Heat the soy milk

until hot, being careful not to boil, and pour over the potatoes. In a small

bowl, combine the bread crumbs with the remaining 2 tablespoons oil, mixing with

a fork, and sprinkle on top of casserole. Bake until the top is golden brown

and the potatoes are tender, about 1 hour. Serve hot.

 

 

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Per serving: 111 Calories (kcal); 10g Total Fat; (79% calories from fat); 2g

Protein; 4g Carbohydrate; trace Cholesterol; 51mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0