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Dairy-Free Scalloped Potatoes II

Posted on by Alisa Fleming in Sides with 2 Comments
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This recipe comes from Mrsspeevs on Recipezaar.  Try making it vegan with vegetable broth and vegannaise!

3 tablespoons margarine
1/4 cup flour
1 3/4 cups chicken broth or water
1/4 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon white pepper
5 large potatoes
1 onion, chopped
paprika

 

  1. Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
  2. Slice the potatoes paper thin. You can use a mandolin for this.
  3. Mix the potatoes and onions and place in a deep oven safe bowl.
  4. Pour the sauce over the potatoes.
  5. Sprinke with paprika.
  6. Bake at 350 degrees Fahrenehit for 1-1/2 hours.
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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

2 Comments

  1. AngelaNovember 20, 2012 at 4:21 pmReply

    Best scalloped potatoes I’ve ever eatten. I’ve had a dairy intolerance most of my life and when I found these I got so excited. Just made them and my husband who can pick up on dairy free couldn’t tell the difference. Wondered what I was going to eat.

    • Alisa FlemingNovember 21, 2012 at 6:47 amReplyAuthor

      That’s great Angela! I love this version, too!

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