|Nutritional Guidelines (per serving)|
|Servings: 1 large casserole (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When God commanded the separation of meat and milk, He challenged us to find creative ways to eat creamy potatoes with meat meals. This Scalloped Potatoes recipe is one attempt. You can serve these Parve Scalloped Potatoes with Roast Chicken at your upcoming Sabbath or holiday meal.
- 2 to 3 large onions
- 1 1/2 cups hot water
- 3 tablespoons margarine (melted)
- 3 tablespoons flour (all-purpose)
- 2 tablespoons parve chicken soup powder
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon black pepper (freshly ground)
- 8 to 10 large potatoes
Preheat oven to 350°F (180°C).
Peel and slice onions into rounds. Heat oil in a frying pan. Saute onions until translucent. Remove with a slotted spoon and set aside.
In a small bowl, mix the hot water, melted margarine, flour, soup mix, salt, and pepper. Set aside.
Peel and slice potatoes into thin rounds. If possible, use a food processor.
Grease a large casserole dish. In the dish, place half of the onions. Cover with half of the potatoes. Layer with the rest of the onions and top with the rest of the potatoes.
Pour the sauce mixture over the top. Sprinkle the top with paprika.
Bake, uncovered, at 350°F (180°C) for 1 1/2 hours, or until a knife easily cuts through the layers of potatoes and the top of the dish is nicely browned.