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Scalloped Potatoes Pesach Recipe

by Leah Schapira | March 28, 2018 | 14 comment(s)

These Are the Go-To Potatoes We Make Every Pesach

Creamy and just yummy and so comforting…no one gets tired of THESE potatoes.

 

 Creamy and just yummy and so comforting...no one gets tired of THESE potatoes. This is fabulous served the same day you make it (it can be made the night before and rewarmed, but do not freeze). It’s creamy and a real favorite all year round and on Pesach. And though I first created this recipe years ago, last year, Victoria mentioned to me, “I want to make Scalloped Potatoes for Pesach. There was one recipe that my family loved that I used to make every year, but now I can’t find it.” It turns out, mine was the same version she had tried. I was able to supply the recipe and now you can all enjoy it too.

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Scalloped Potatoes
 
Ingredients
  • 9-10 large potatoes
  • 2 large onions
  • 6 Tbsp oil
  • 5 Tbsp flour or potato starch
  • ½ cup mayonnaise
  • 3½ cup chicken stock
  • ½ tsp salt
  • - pepper and paprika
Instructions
  1. Preheat oven to 350ºF.
  2. Saute onions in oil for 7-8 minutes until clear and soft. Add the flour/potato starch, stirring well. Add the mayonnaise and chicken stock. Let cook 2-3 minutes until sauce thickens. Set aside.
  3. Peel and slice the potatoes into ¼-inch thick slices.
  4. Pour 3-4 ladles of sauce on the bottom of a 9- x 13-inch pan. Spread a layer of potatoes going clockwise around the pan. Spread sauce over the potatoes. Add another layer of potatoes and end with sauce on top. Sprinkle top with salt, pepper and paprika (sauce, potatoes, sauce, potatoes, sauce). If you use a Pyrex or any taller dish, you can have 3 layers of potatoes and 4 layers of sauce.
  5. Bake for about 1½ hours.
3.5.3226

 

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Filed Under: Food, Pesach, Pesach Food, Recipes Tagged With: dairyfree, glutenfree, pesach food, side dish

Leah Schapira

Leah Schapira

Leah is the best-selling author of Fresh & Easy Kosher Cooking and the co-author of the Made Easy and Secret Restaurant Recipes cookbook series. She’s constantly reading and gets excited about learning and discovering, in between taking care of her large family. Follow her on instagram @cookkosher.

Reader Interactions

Comments

  1. Avatarfaigy says

    March 28, 2018 at 6:04 am

    Would this work with homemade mayo?

    Reply
  2. Avatarfaigy says

    March 28, 2018 at 6:12 am

    Can this be made with homemade mayo?

    Reply
    • Leah SchapiraLeah Schapira says

      March 28, 2018 at 8:54 am

      Yes of course!

      Reply
  3. AvatarSuri says

    March 28, 2018 at 10:03 am

    Wouldn’t work on a cooktop right?

    Reply
  4. AvatarBrocha says

    March 28, 2018 at 10:54 am

    Looks yum tysm

    Reply
  5. Avataresther says

    March 28, 2018 at 12:07 pm

    I make this without any mayo and my crowd much prefers it that way

    Reply
    • AvatarVegasDude says

      May 28, 2018 at 11:10 pm

      Oh… NO NO NO NO…
      Blasphemous…. Mayo is Life…. Mayo is God…

      Reply
  6. AvatarBasi says

    March 28, 2018 at 1:39 pm

    I made this last year, froze the sauce in a container. Defrosted sauce when I was ready to use and the put together with the potatos.
    One less step on the day you need it.
    Was delicious!

    Reply
  7. AvatarDinah says

    March 29, 2018 at 1:02 am

    Looks yum!!
    Leah, would love to know how you bread cutlets on pesach. I’m sure if you make it, I’ll like it… ????

    Reply
    • Leah SchapiraLeah Schapira says

      March 30, 2018 at 1:12 am

      Best homemade version is to blend the pesach crackers.

      Reply
  8. AvatarMrs. S says

    March 29, 2018 at 11:18 am

    Looks yum! Can this be baked in advance and re warmed on the blech or hotplate?

    Reply
  9. Avatartova says

    April 8, 2018 at 11:03 pm

    How can this be reheated? I leave my oven on 250 but do not want it to dry out.

    Reply
  10. AvatarMimi says

    March 25, 2019 at 10:17 pm

    Is there a preferred potato to use for this dish?

    Reply
  11. AvatarShuly says

    October 18, 2019 at 6:53 pm

    I make & freeze this all the time with no issues!

    Reply

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