Creamy Scalloped Potatoes
A dairy-free family scalloped-potato casserole with cooked potato slices, sauteed onion, and a creamy margarine-flour sauce made with chicken broth and mayonnaise. The family method already specifies a 350 F / 175 C bake, covered for 1 hour and uncovered for 15 minutes. The one agreed cleanup is starting with 1 teaspoon salt rather than automatically using 2 teaspoons, because the broth or soup mix already contributes salt.
Ingredients
Equipment
Method
- Cook the potatoes in salted water until just tender enough to slice without falling apart. Drain, cool enough to handle, and slice about 1/4 inch / 6 mm thick.
- Preheat the oven to 350 F / 175 C. Grease a 9-inch round baking dish lightly.
- Melt 1 tablespoon margarine in a skillet over medium heat. Add the sliced onion and cook 8-10 minutes, until soft and lightly golden.
- In a saucepan, melt the remaining 3 tablespoons margarine over medium-low heat. Whisk in the flour and cook about 1 minute, stirring constantly.
- Gradually whisk in the broth so the flour mixture stays smooth. Whisk in the mayonnaise. Cook over low heat, stirring constantly, until smooth, bubbly, and lightly thickened.
- Stir in 1 teaspoon salt and the black pepper. Taste carefully. Add more salt only if the sauce truly needs it.
- Layer one-third of the potato slices in the baking dish. Top with one-third of the onions and one-third of the sauce. Sprinkle lightly with paprika. Repeat twice more.
- Cover tightly with foil and bake 1 hour.
- Uncover and bake another 15 minutes, until bubbling around the edges and lightly browned on top. Rest 10-15 minutes before serving.
Notes
Recipe #144
Category: Potato Sides
Yield: 1 (9-inch) casserole
Method: Layer and bake
Prep: About 30 minutes
Bake: 350 F / 175 C, 75 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Meat if using chicken broth; can be pareve with pareve chicken-style broth. Texture: Tender layered potatoes in a smooth savory sauce with a lightly browned top. Best feature: Creamy comfort without dairy cheese or cream.
Salt Reduced for a Better Starting Point
The family card lists 2 teaspoons salt, but the sauce also contains chicken broth or soup mix, which can already be quite salty. The approved beginner version starts with 1 teaspoon and tells the cook to taste the finished sauce before adding more. The rest of the family method remains unchanged.
What a Beginner Should Look For
Potatoes: Tender but still sliceable before assembly. Sauce: Smooth and creamy enough to coat a spoon. Finished casserole: Bubbling edges, lightly browned top, and layers that hold together after resting.
Do Not Overcook the Potatoes Before Baking
The potatoes bake for another 75 minutes after assembly. Boil them only until just tender enough to slice; if they are falling apart before layering, the final casserole can become mushy.
Beginner Tips
- Slice potatoes evenly for consistent texture.
- Add broth gradually while whisking to prevent lumps.
- Taste the sauce before adding extra salt.
- Cover the dish tightly for the first hour so the potatoes stay moist.
- Rest before serving so the sauce thickens slightly.
- Use pareve chicken-style broth for a fully pareve side.
- Add a thin layer of sauteed mushrooms between potato layers.
- Sprinkle chopped parsley on top after baking for freshness.
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