This scalloped potato recipe is courtesy of The Kosher Palette” cookbook, always a favorite “go to” recipe book of mine.

The potatoes are sliced paper thin and layered with a yummy red onion mixture. Slicing the potatoes very thinly may seem like a lot of hard work, but it is worth it. It ensures a delicate and scrumptious dish.

I also love that this recipe does not include cheese and is a non-dairy version of most scalloped potato dishes. You can also top it with breadcrumbs. That would make it even more delightful!

I give this recipe a big thumbs up. You can make it as a side dish for a weeknight dinner, yet it is elegant enough to serve at any family or holiday celebration.

Go ahead and make this one! It’s another “keeper’ in my recipe archives!

Ingredients for Scalloped Potatoes

1 tbsp. margarine or olive oil, plus 2 tsp. set aside
1/4 pound red onion, thinly sliced
1 tbsp. fresh rosemary, chopped, or 1 tsp. dried rosemary
1/2 tsp. pepper
1 tsp. salt, plus 1/2 tsp. set aside
1/2 tsp. paprika
2 pounds potatoes, sliced paper thin
2 cups chicken stock

Preheat oven 350.

Heat 1 tsp. margarine in a skillet over medium-high heat.

Add onion and sauté until tender (about 3-5 minutes).

Add in the rosemary, pepper, paprika and 1/2 tsp. of salt. Cook for 1 minute.

Layer one-third of potatoes in the bottom of a 5 1/2 x 7 1/2-inch baking pan greased with 2 teaspoons margarine.

Top potatoes with half of the onion mixture and sprinkle with 1 tsp. of salt.

Repeat with one-third of potatoes and remaining onion mixture.

Add remaining potatoes, overlapping neatly on top.

Add chicken broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.

Bake covered for 1 – 1/2 hours.

Remove cover and bake an additional 20-30 minutes until golden brown and liquid is absorbed.

Cut into squares and serve.

It’s that simple!