Caramelized Onion Potato Amandine Casserole


Finely mashed potatoes are mixed with caramelized onions and covered with sautéed almond slices and cheddar cheese in this delicious potato casserole.


Caramelized Onion Potato Amandine Casserole

Ingredients                           Makes: 6 servings
1 tbsp coconut oil or unsalted butter
3 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 cup sweet onions, diced
3 garlic, finely diced
5-6 large potatoes, peeled and cubed 1.5”
4 cups purified water
1/4 cup plain yogurt
1 large egg, lightly beaten
1/4 tsp sea salt; black pepper to taste
1/4 cup slivered almonds
1/4 cup white cheddar cheese, shredded

In a large skillet over medium-low heat (3 on electric stove dial), mix one tablespoon of unsalted butter with one tablespoon of extra-virgin olive oil. Add the diced onions and cook, stirring occasionally to prevent burning, for about 15 to 20 minutes or until onions begin to turn a deep golden brown. Add the minced garlic and cook for about 5 minutes longer or until garlic has softened. Remove from heat, and set aside.

Bring potatoes and water to a boil in a large saucepot; cook 15-20 minutes or until tender. Using a colander, drain the water from the potatoes and transfer potatoes to a large bowl.

Mash the potatoes until smooth using a potato masher, potato ricer or hand mixer. When potatoes are soft and fluffy, stir in one tablespoon of butter and the caramelized onions until evenly distributed, then set aside.

In a medium sized bowl whisk the egg, then mix in the plain yogurt. Add this yogurt mixture to the potatoes and stir in until well combined.

Heat oven to 350° degrees F. Grease a 6×6 casserole dish with coconut oil or butter.

In a medium sized skillet over medium-low heat, melt the last tablespoon of the butter then add slivered almonds. Cook stirring constantly to prevent burning for about 4 minutes or until almonds have softened and begin to turn a light golden-brown; then remove from heat and set aside.

Pour potato mixture into prepared casserole dish and distribute evenly with a large spoon. Sprinkle the sautéed almonds atop the potatoes evenly followed by the shredded cheddar cheese.

Bake for 30 to 35 minutes or until the top begins to turn golden in colour.

Note: Casserole may be prepared a day ahead and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Bake at 350° for 40 to 45 minutes or until golden brown.

Recipe shared by: J. Marshall

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