Recipe by Brynie Greisman

Dairy Free Scalloped Potatoes

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Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg

Ingredients

Main ingredients

  • 3/4 teaspoon salt 

  • 3 and 1/2 cups water 

  • 2 tablespoons onion soup mix 

  • 5 large potatoes 

Directions

Prepare Scalloped Potatoes

1.

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.

2.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

Slice the potatoes in a food processor.

4.

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).

5.

Sprinkle the top with paprika and pepper.

6.

Bake uncovered for about one and a half hours, until the potatoes are crispy.

7.

If necessary, put under the grill for a few minutes.

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

Dairy Free Scalloped Potatoes

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leah litchfield
leah litchfield
7 years ago

prep in advance Can this dish be made a day in advance and reheated the next day?

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Cnooymow{shman
Cnooymow{shman
Reply to  leah litchfield
7 years ago

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.

Shira Keller
Shira Keller
7 years ago

freezing it Can i make this ahead of time and freeze for pesach and rewarm?

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Cnooymow{shman
Cnooymow{shman
Reply to  Shira Keller
7 years ago

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.

Feigy
Feigy
7 years ago

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.

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Moonymowsischman
Moonymowsischman
Editor
Reply to  Feigy
7 years ago

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.

sandy eller
sandy eller
3 years ago

Where do the oil and margarine in this recipe get used?

Tzivia MacLeod
Tzivia MacLeod
4 years ago

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.