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–+ servings
A baked casserole in a black dish, topped with golden breadcrumbs and chopped herbs, with a serving spoon revealing sliced potatoes and onions inside. The dish rests on a striped cloth on a wooden surface.
Penny Kovacs

Potato and Onion Casserole

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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.  
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 people
Course: Breakfast, Dinner, Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Vidalia Onion sliced thinly
  • 4 White Potatoes medium to large, sliced thin and in half moons
  • 6 Eggs
  • 4 Tbsp Ghee
  • 1/2 cup Nutritional Yeast
  • 1/2 cup Flat Leaf Parsley chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 1/2 cup Italian Nut Crumbs I like Nut Crumbs
  • 1 Avocado Oil Spray

Method
 

  1. Melt ghee in a large skillet
  2. 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
  3. Preheat oven to 350˚
  4. Allow to cool about 5 minutes, do not skip this step
  5. While cooling whisk eggs in a bowl adding in nutritional yeast, salt, pepper and parsley
  6. Spray casserole dish well with avocado oil being sure to get the sides too
  7. Pour potato mixture into casserole dish
  8. Pour egg mixture over top
  9. Mix nut crumbs with paprika and sprinkle over top of casserole
  10. Spray again with avocado oil
  11. Bake 30 minutes or until knife inserted in center comes out clean
  12. Enjoy!

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