Potato and Onion Casserole
There is just something so cozy about a potato dish. Kicking it up a notch by making this delicious Potato and Onion Casserole that is creamy and has all the best flavors! Topped with a crunchy coating of Italian Nut Crumbs to add the ultimate texture! The potatoes and onions are held together with a flavorful egg mixture and honestly makes the best breakfast side too.
Ingredients
- 4 Vidalia Onion sliced thinly
- 4 White Potatoes medium to large, sliced thin and in half moons
- 6 Eggs
- 4 tablespoon Ghee
- ½ cup Nutritional Yeast
- ½ cup Flat Leaf Parsley chopped
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- ½ cup Italian Nut Crumbs I like Nut Crumbs
- 1 Avocado Oil Spray
Instructions
- Melt ghee in a large skillet
- Add potatoes and onions and cook till potatoes are soft and onions are translucent being careful not to brown the onions as you want them to remain sweet and not caramelize
- Preheat oven to 350˚
- Allow to cool about 5 minutes, do not skip this step
- While cooling whisk eggs in a bowl adding in nutritional yeast, salt, pepper and parsley
- Spray casserole dish well with avocado oil being sure to get the sides too
- Pour potato mixture into casserole dish
- Pour egg mixture over top
- Mix nut crumbs with paprika and sprinkle over top of casserole
- Spray again with avocado oil
- Bake 30 minutes or until knife inserted in center comes out clean
- Enjoy!
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