As you know, we are all about doing things just a little bit differently. So instead of your plain old mashed potatoes (not that there's anything wrong with them), we are serving up a potato tart this holiday season.
Caramelized onions and vegan butter set the tone for a palate rich dish. These scrumptious flavours are elevated by crispy Very Good Bacon and vegan mozzarella. A decadent dish that will be approved by everyone, even your mother.
Recipe/Image Credit: Kaitlyn Dickie
- ½ white onion, thinly sliced
- 2/3 cup vegan butter
- 1 tsp brown sugar
- ½ block of Very Good Bacon
- 4-5 russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 2-5 tbsp plant milk or plant-creamer (add as needed)
- ½ tsp sea salt
- ½ cup vegan mozzarella
- 1 tsp thyme
DirectionsPreheat oven to 350F.
In a large pot, boil the potatoes until fork-tender.
In a separate skillet, on medium-high heat, melt Vegan butter along with the brown sugar. Add in the thinly sliced red onion and stir until caramelized and brown, then set aside. In the same skillet, crumble the Very Good Bacon and cook according to package instructions.
Drain potatoes in a colander and re-add to the same pot. Add in the rest of the vegan butter, a pinch of thyme, sea salt, and the garlic cloves. Stir and mash until nice and creamy, adding more plant-milk as needed.
In a lightly greased pie pan or small shallow square baking pan, spread a thin but solid even layer of the mashed potatoes on the bottom and press down to form a crust. Bake for a few minutes until lightly golden brown (about 5 minutes).
Remove from oven and top with the rest of the mashed potatoes, the caramelized onions, the Very Good Bacon, the vegan mozzarella, and a sprinkle of thyme.
Bake again for 10-15 minutes or until the cheese is melted.