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Although we don’t eat a lot of milchig meals on Pesach, I usually try to make these scalloped potatoes for supper one night. It’s a rich and creamy potato dish that is guaranteed to be enjoyed by all ages. I prepared these using a slow cook technique so you can put them in the oven and come home to a hot dish after your Chol Hamoed outing.
5 pounds Yukon gold potatoes, peeled and sliced into thin circles
2 tablespoons butter
3 tablespoons Manischewitz Potato Starch
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Gefen Onion Powder
2 cups milk
4 ounces shredded mozzarella cheese
8 ounces sour cream
Preheat oven to 300 degrees Fahrenheit.
Place butter in a medium pot and melt over low heat. Add potato starch, spices, milk, cheese, and sour cream and let it come to a boil, while mixing until smooth. Lower heat and simmer for five minutes.
Place a layer of potatoes on the bottom of a nine- by 13-inch pan. Top with layer of cheese sauce. Repeat this until all the potatoes are used up.
Cover well and bake in the oven for six hours, or until the potatoes are soft. (Alternatively, you can bake this at 350 degrees Fahrenheit for two and a half hours.)
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