- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
**Updated and improved recipe**
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!
2 tablespoons (1 ounce or 25 grams) margarine
4 tablespoons oil
1/2 cup Manischewitz Potato Starch (during the year, use flour)
2 large onions, chopped
1/2 cup Gefen Light Mayonnaise
3/4 teaspoon salt
3 and 1/2 cups water
2 tablespoons onion soup mix
5 large potatoes
In a medium saucepan over a medium-low flame, heat the margarine and oil until margarine is mostly melted. Add the flour, onions, mayo, salt, water, and onion soup mix. Stir constantly with a whisk until the mixture is smooth and has thickened.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Slice the potatoes in a food processor.
Layer into a 9×13-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).
Sprinkle the top with paprika and pepper.
Bake uncovered for about one and a half hours, until the potatoes are crispy.
If necessary, put under the grill for a few minutes.
Photography: Daniel Lailah Styling: Michal Leibowitz
How Would You
Rate this recipe?
Please log in to rate
prep in advance Can this dish be made a day in advance and reheated the next day?
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.
freezing it Can i make this ahead of time and freeze for pesach and rewarm?
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.
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.
Where do the oil and margarine in this recipe get used?
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.