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.
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
- Preheat oven to 350ºF.
- 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.
- Peel and slice the potatoes into ¼-inch thick slices.
- 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.
- Bake for about 1½ hours.
Would this work with homemade mayo?
Can this be made with homemade mayo?
Yes of course!
Wouldn’t work on a cooktop right?
Looks yum tysm
I make this without any mayo and my crowd much prefers it that way
Oh… NO NO NO NO…
Blasphemous…. Mayo is Life…. Mayo is God…
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!
Looks yum!!
Leah, would love to know how you bread cutlets on pesach. I’m sure if you make it, I’ll like it… ????
Best homemade version is to blend the pesach crackers.
Looks yum! Can this be baked in advance and re warmed on the blech or hotplate?
How can this be reheated? I leave my oven on 250 but do not want it to dry out.
Is there a preferred potato to use for this dish?
I make & freeze this all the time with no issues!