Recipe by Faigy Grossman

Potato Chip–Crusted Scalloped Potatoes

Print
Meat Meat
Medium Medium
12 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

What a winner! A great variation of scalloped potatoes, this side will be finished in no time! The secret ingredient that adds mega flavor here was inspired by my son’s juice spilling when he tasted my sample. I tasted it too, and liked what it added to the flavor of the dish, reminding me of the applesauce and potato latkes concept!

Ingredients

Main ingredients

  • 2/3 cup and 2 tablespoons Kedem Apple Juice, divided

  • 8 medium potatoes, peeled and sliced into 1/4-inch rounds

  • salt, to taste

  • 1 medium onion, diced

  • 3 tablespoons oil

Directions

Make the Potatoes

1.

Spray the bottom of a nine by 13-inch baking pan with cooking spray. Pour two tablespoons apple juice into bottom of pan. Spread sliced potatoes evenly on the bottom of the pan. Sprinkle generously with salt and then with the diced onion.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a small saucepan, heat the two thirds of a cup of apple juice with the chicken soup. Add the potato starch-water combination once it boils. Lower heat and stir constantly until it begins to thicken; pour over potatoes.

3.

Sprinkle with paprika if desired, then the crushed potato chips. Bake covered for one hour. Uncover and bake another 45 minutes.

Potato Chip–Crusted Scalloped Potatoes

Please log in to rate

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Atara
Atara
8 months ago

Can I substitute the potato starch for corn starch?

Question
Mark your comment as a question
Avigael Levi
Admin
Reply to  Atara
8 months ago

Yes! Potato starch can be used as a 1:1 substitute for cornstarch in just about any recipe.

Claire
Claire
2 years ago

I’m in the middle of making this – what am I doing with the 3 tbsp of oil???