Vegan Janssons Frestelse (Potato and Onion Casserole)

Ingredients

• 2 lb Potatoes
• 2 large Onions
• 1/2 cup Vegan Butter
• 2 tablespoons Seaweed Flakes
• 1.5 cups Oat Cream
• 1/4 cup Breadcrumbs
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel the 2 lb potatoes and 2 large onions. Slice them thinly. Aim for slices about 1/8-inch thick.
3. 3Melt the 1/2 cup vegan butter in a saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and translucent, which should take about 10 minutes.
4. 4Stir the 2 tablespoons seaweed flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the softened onions. Cook for 1 minute more, stirring constantly.
5. 5Grease a baking dish. Arrange half of the sliced potatoes in an even layer in the bottom of the dish. Top this with the onion mixture. Finish by layering the remaining sliced potatoes over the onions.
6. 6Pour the 1.5 cups oat cream evenly over the layers of potatoes and onions. Make sure it seeps down through the layers.
7. 7Sprinkle the 1/4 cup breadcrumbs evenly over the top of the casserole.
8. 8Bake in the preheated oven for 45-50 minutes. The casserole is ready when the potatoes are tender when pierced with a fork and the breadcrumb topping is golden brown.

Related Guides