When I asked a friend what she’d like to see in the magazine for a side dish, she said, “Why not do scalloped potatoes? It’s different and delicious, especially if you have a good recipe.” I hope you all agree that this has those qualifications!
Dairy Free Scalloped Potatoes
Recipe By Brynie Greisman
- Cooking and Prep: 2 h
- Serves: 12
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare Scalloped Potatoes
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In a medium saucepan over a medium-low flame, heat together the flour, onions, mayo, salt, water, and onion soup mix.
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Stir constantly with a whisk until the mixture is smooth and it thickens.
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Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Slice the potatoes in a food processor.
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Layer into a 9x13-inch pan as follows: a layer of sauce, a layer of sliced potatoes (try to overlap just minimally), sauce, potatoes, and sauce (five layers altogether).
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Sprinkle the top with paprika and pepper.
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Bake uncovered for about one a half hours, until the potatoes are crispy.
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If necessary, put under the grill for a few minutes.
Note:
Flour can be used instead of potato starch.
Variation:
Use half white potatoes and half sweet potatoes (see photo). I tried this without margarine and just with oil and it was fine. It’s very creamy from the other ingredients. Also, you can use chicken soup powder instead of the onion soup mix.
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz
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I was super looking forward to this! But I'm sorry, between the cloying margarine taste and the mayonnaise (we used name brand of both, good brands we enjoy), this was gross and left a yucky aftertaste. I think you could get a better pareve version using a nice nondairy milk without all the added fat. -
Replies:
Yes. But reheat uncovered so it doesn't get soggy. You want the cheese to crisp. Bring to room temp first and then heat up. -
Replies:
So potatoes are a funny thing. When you freeze and defrost them they can get very watery. What I would do is par cook it and then fully cook it straight from the freezer when you need it for the dish.
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Prepare in advance.
Hello and thanks for this recipe and all your other great recipes. Will this recipe be good for Friday night? If yes what's the best way to prepare in advance and heat before serving? Thanks a lot.Replies:
Hi Feigy, It should work well for Friday night. How you keep it warm depends on if you use your oven or a hotplate. Either way, if you don't want them overcooked you can bake the potatoes for only an hour and 15 minutes. Then, keep the dish in your oven on warm or on a warming plate until ready to serve.
Please
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I was super looking forward to this! But I'm sorry, between the cloying margarine taste and the mayonnaise (we used name brand of both, good brands we enjoy), this was gross and left a yucky aftertaste. I think you could get a better pareve version using a nice nondairy milk without all the added fat.
Please
Log in to ask a question Write your question here
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Replies:
Yes. But reheat uncovered so it doesn't get soggy. You want the cheese to crisp. Bring to room temp first and then heat up.
-
Replies:
So potatoes are a funny thing. When you freeze and defrost them they can get very watery. What I would do is par cook it and then fully cook it straight from the freezer when you need it for the dish.
-
Prepare in advance.
Hello and thanks for this recipe and all your other great recipes. Will this recipe be good for Friday night? If yes what's the best way to prepare in advance and heat before serving? Thanks a lot.Replies:
Hi Feigy, It should work well for Friday night. How you keep it warm depends on if you use your oven or a hotplate. Either way, if you don't want them overcooked you can bake the potatoes for only an hour and 15 minutes. Then, keep the dish in your oven on warm or on a warming plate until ready to serve.
