Scalloped Potatoes with Caramelized Onions

Course Side Dish

Cuisine American

Keyword balsamic vinegar, bourbon smoked paprika, caramelized onion, onion, potatoes, scalloped, smoked paprika, thanksgiving, vegan, vegan butter

Prep Time 15

Cook Time 1 30

Servings people

Calories 278kcal

Ingredients

For The Onions

5 Cups Sliced Yellow Onion
¼ Cup Vegan Butter
½ Teaspoon Salt
½ Teaspoon Sugar
2 Tablespoons Balsamic Vinegar
1½ Teaspoons Bourbon Smoked Paprika

For The Potatoes

2 Pounds Russet Potatoes
¼ Cup Vegan Butter
¼ Cup Flour
1 Teaspoon Salt
½ Teaspoon White Pepper
½ Teaspoon Ground Nutmeg
2 Cups Oat Milk
¼ Cup Nutritional Yeast
¼ Cup Italian Parsley Roughly chopped, for garnish

Instructions

Preheat oven to 375° Fahrenheit. Grease a two-quart casserole dish with vegan butter or olive oil, and set aside.
In a large skillet over medium heat, add the butter. Allow it to melt, then add the onions. Stir once every minute, preventing any sear marks on the onions. Do this for at least 30 minutes, or until a uniform golden brown.
While the onions are caramelizing, cut the potatoes into thin chips, about 1/8th of an inch thick. A mandolin will not only make uniform cuts, but will also speed up the process.
Next, make the bechamel sauce by heating a saucepan over medium heat. Add the butter, and allow to melt completely. Add in the flour, and whisk, allowing the flour to bubble gently, but not turn brown. Turn heat to low, add in the oat milk slowly, while continuing to whisk vigorously.
Turn the heat back up to medium-low, and continue whisking until the sauce thickens, about 2-3 minutes. Then, add salt, pepper, nutmeg, and nutritional yeast. Whisk to fully combine.
By this time, your onions should be caramelized, and nice golden brown. Add the balsamic vinegar, and stir until it reduces completely, about 2-3 minutes.
In the buttered casserole dish, layer the potato slices on the bottom. Sprinkle a pinch of salt over the layer, and add another layer of potato, seasoning with salt and pepper again. Repeat one more time, for a total of 3 layers of potato.
Pour half of the cream sauce over the potatoes, and then top with all of the balsamic onions. Add another layer of potato, season, and continue layering until you’ve used all the potatoes. Pour the rest of the cream sauce over the top.
Place the casserole dish on a rimmed baking sheet, and place in the oven. Bake for 1 hour, covered, or until the potatoes are fork tender. Remove the lid, and cook for 15 more minutes, until the top is golden brown and bubbling. Let cool slightly for 10 minutes before serving. Just before serving, top with parsley.

Nutrition