Dairy-Free Scalloped Potatoes

Ingredients

• 5 large potatoes (optionally peeled (see Potato Note below))
• 1 medium yellow onion (chopped or sliced)
• 3 tablespoons dairy-free buttery spread or sticks
• 1/4 cup all-purpose flour or white-whole wheat flour
• 1/4 cup mayonnaise
• 1 3/4 cups chicken broth or water
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• Paprika or herbs (for topping)

Instructions

1. 1

   Preheat your oven to 350ºF and grease a deep baking dish.

2. 2

   Slice the potatoes very thin. A mandolin is very helpful here.

3. 3

   Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish. They should naturally layer. You can shake the pan a bit to even them out.

4. 4

   Melt the buttery spread in a pan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper and whisk to combine.

5. 5

   Increase the heat to medium, and cook, whisking constantly as it bubbles, until the creamy sauce is thick, just a few minutes.

6. 6

   Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.

7. 7

   Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.

8. 8

   Let cool for 10 minutes, as it will be very hot. Serve warm.

9. 9

   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.