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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Delicious and easy to make, these should be called cheesy scalloped potatoes! The addition of grated cheese to the cream sauce is simply beyond amazing, making this creamy, cheesy potato dish the perfect side dish to any dairy meal.
8 medium potatoes, thinly sliced
2 small onions, thinly sliced
1 and 1/2 teaspoon salt
4 tablespoons Mishpacha Flour
4 tablespoons margarine
2 cups milk
8 ounces grated cheese
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
Mix sliced potatoes and onions with salt and arrange in casserole dish. Set aside.
Melt margarine and mix with flour until smooth. Add milk and stir on low flame until thickened. Remove from heat and add cheese, salt and pepper.
Pour sauce over potatoes and bake at 475 degrees Fahrenheit until sauce starts to bubble. Reduce heat to 350 degrees Fahrenheit and bake for one hour.
Photography by Tamara Friedman
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this is a very easy recipe. I made it parve with almond milk cream and vegan cheese. it was delicious.
Delicious recipe! Based on above comment I used about 5 potatoes amd it was really creamy and good!
These potatoes tasted good and were easy to make.
There wasn’t enough sauce to cover my potatoes, I’d advise to make double. I used small potatoes and a standard tin pan, but maybe I was meant to use a taller and narrower one?
Also, the recipe doesn’t mention how long to keep the potatoes in the oven before it starts bubbling. Mine took half an hour, I think (there was double the amount of potatoes as there was sauce, so it was a bit hard to tell if it was bubbling. Eventually I got tired of standing there, watching the oven and just decided that it’s bubbling). Also, probably because of the lack of sauce, the potatoes were very well done at the end of the hour. They could’ve used a bit less time in the oven.
I used teaspoon salt for the potatoes, and sprinkled some salt and pepper into the sauce, and it was enough.
Also, for the sake of those that don’t know, 4 tablespoons is 1/4 cup, which might be a bit easier to measure.
And, I substituted margarine for butter. Once you’re going dairy, might as well use it, since I’m guessing it makes it yummier too.