Parve Scalloped Potatoes

Scalloped potatoes
Brian Hagiwara/Getty Images
Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 24 servings
Nutrition Facts (per serving)
40 Calories
1g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 40
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 13mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When following a Kosher diet, one of the main dietary rules to adhere to is the separation of meat and milk. This can be a real challenge for those who love to eat creamy potatoes with meat meals. This scalloped potatoes recipe is one attempt. You can serve these parve potatoes with a juicy and tender roast chicken at your upcoming Sabbath or holiday meal. Even though there is no dairy in the recipe, the potatoes will taste creamy and delicious. Since the casserole is still a rich dish, pair the potatoes and roasted chicken with some roasted vegetables and a bright, acidic salad for a full and well-balanced meal. Feel free to experiment with the type of onions you use. Sweet Vidalia onions will bring a sweetness to the casserole. Red onions can be used, but they will change the look of the dish.

The recipe calls for chicken soup powder. To follow the Kosher diet, check the soup powder label to make sure that it is parve. If you have any leftovers (you may not, the dish is that good), store them in a sealed container in the refrigerator for 3 to 4 days. If there is a lot of casserole left, you can cover the dish in foil and reheat it in the oven. Otherwise, microwave individual pieces.


  • 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

Steps to Make It

  1. Preheat oven to 350°F (180°C).

  2. Peel and slice onions into rounds. Heat oil in a frying pan. Saute onions until they are translucent. Remove the onions with a slotted spoon, place in a bowl, and set aside.

  3. In another small bowl, mix the hot water, melted margarine, flour, soup mix, salt, and pepper. Set aside.

  4. Peel and slice potatoes into thin rounds. If possible, use a food processor. This ensures the rounds are very thin and even. If you don't have a food processor, try a mandolin on the thickest setting. If you have to cut with a knife, cut as thin as you carefully can. The goal is to have all the potato slices evenly sized so they cook evenly.

  5. Grease a large casserole dish with margarine. 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.

  6. Pour the sauce mixture over the top. Sprinkle the top with paprika.

  7. 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.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.