Previously, I have written a blog for scalloped potatoes. We all love them and they are a wonderful dish to make for company.
I try not to write too many recipes with the same content, but in this case, I have made an exception, especially since both are from the same chef. These scalloped potatoes are just as, if not more outstanding as the other recipe.
This recipe has been a family favorite for many years. I had forgotten all about it until our last family dinner. When it was presented, everyone was so excited, because it is after all, just plain scrumptious. The time has come to share it with all of you.
This recipe is dairy free, which makes it much lighter than most scalloped potato recipes that are loaded with cheese. You would never know the difference; it is just as delicious. Just remember to add a couple of layers of potatoes to get a substantial, beautiful dish.
This recipe, courtesy of Kosher By Design, by Susie Fishbein, is a “must try”. It will serve 6-8 overjoyed people who will love it!
Ingredients for Scalloped Potatoes
6 tbsp. margarine
1/2 cup flour
2 large onions, chopped
1/2 cup mayonnaise
1/2 tsp. salt
28 ounces chicken stock
9 large potatoes, peeled and sliced into 1/4-inch-slices
Freshly ground black pepper
Paprika
Preheat oven to 350.
Spray a 9x 13 inch glass or ceramic baking dish with nonstick cooking spray.
In a large pot, melt the margarine over low heat.
Turn the heat up to medium, add the flour slowly, stirring constantly.
Add the onions, mayonnaise, salt, and chicken stock. Stir until smooth.
Cook until the sauce thickens.
With a ladle, place a layer of the sauce into the bottom of the pan.
Spread a layer of overlapping potatoes. Top with sauce.
Repeat, alternating with layers of potatoes and sauce.
There should be a total of three sauce layers and two potato layers, with sauce on top.
Sprinkle the top layer with paprika and pepper.
Bake uncovered for 1 1/2 hours or until golden.
It’s that simple!
