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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scallop potatoes Recipe

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This recipe for Scallop potatoes is from Breindy's Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9-10 large potatoes
2 large onions
6 Tbsp oil
5 Tbsp Topiaco starch
½ cup mayonnaise
3½ cup chicken stock
Pastrami
½ tsp salt
- pepper and paprika
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
i parboiled the potatoes and layered with sauce and froze raw. will note how it was after yt. made less potatoes and saved some sauce

 

 

 

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