I saw this video the other day on Yahoo, with Martha Stewart showing how to make it. She used heavy cream.
My question is: does it come out good in parve version? If yes, what do you use instead? Will soy milk do?

There's a recipe in KBD, I've made it before, it comes out really good.

i don't have it, only "short on time" one.
remember what she uses?

6 tablespoons margarine
1/2 cup flour
2 large onions chopped
1/2 cup mayo
1/2 teaspoon salt
28 ounces chicken stock
9-10 large idaho potatoes, peeled and sliced into 1/4 inch slices
freshly ground pepper, paprika

Preaheat oven to 350. Spray a 9x13" baking dish with cooking spray.

In a large pot, melt the margarine over medium-high heat. Add the flour, stirring constantly. Add the onions, mayo, salt, and chicken stock. Stir until smooth. cook until the sauce thickens.

With a ladle, place a layer of the sauce into the bottom of the prepared pan. Spread a layer of sauce. Repeat, alternating with layers of potatoes and sauce. There should be a total of three sauce layers and two potato payers, with sauce on top.

Sprinkle the top layer with pepper and paprika. Bake uncovered for 1 1/2 hours or until golden brown.

thanks!
from 9-10 large potatoes - only 2 layers?
what if i cut number of potatoes in half, can i also cut in half the sauce ingredients?

When I made it, I had too many potatoes and not enough sauce. I'd use 5 large potatoes and cut more if necessary.

Maybe my definition of large is different than hers, but I had tons of potato slices left over!

5 potatoes for 2 layers sound much better
btw, chicken stock - can i just mix chicken soup powder with water?

I used canned chicken soup, but I don't see a problem mixing water with powder. That's what I would've done if I hadn't had chicken soup lying around.

thanks a lot, BF!

I always use non-dairy creamer and onion soup mix (I think there's more to the recipe, but those are the 2 ing I need to make sure I have before I start)

sounds good, too. in martha's recipe she used garlic, butter, potatoes, heavy cream, salt and pepper; that's all

You probably need flour so the creamer thickens.

That recipe sounds fabulous BF-- was the sauce thick and creamy, or should I add some pareve creamer to the chicken stock just to be sure?

Oh and heck, a spoonful of onion soup mix never hurt anyone. I've given up.

i thought dairy heavy cream is thick enough?

anyway, i made it yesterday, didn't taste yet, looked good, but i'm afraid the sauce wasn't thick enough.

You need flour to make NON-dairy creamer thicken. I assume that's what FYI was talking about b/c this thread was asking for pareve recipes.

When I made the scalloped potatoes, the sauce was thick enough.

Non-dairy creamer won't make it any thicker, just add some more flour if it's too watery. That's probably what I did.

i hope you didnt use riches whip, because that is sweetened and it wont taste very good

sorry, i automatically thought BF was referring to my post when she mentioned adding flour, didn't notice we posted at the same time.
i didn't use dairy stuff, i did BF's recipe

i used 7 large potatos and it was enough for a 9x13" pan with the sauce. also, i don't know if it's specifically my oven but it it took about 2.5 hrs at 350 degrees to bake.
it came out great and tasted delicious! thanks for the recipe!

You've given in to the onion soup machine.

Yeah, if memory serves, baking time took MUCH longer than the estimate in the cookbook.

what is wrong with me? i only use about 4 potatoes for this pan (and they MUST be cut very thin)

btw, BF, i never thanked you for the recipe - it's one of my regulars, together with your broccoli kugel. i used to make noodles-spinach stuff often, too. and, while i'm at it, thanks Nechama for your blueberry crumb cake from another thread - it's also one of my favorites! (this is how the recipe appear in my recipe box - blueberry crumb cake (Nechama's) )

with or without the sunshine next to it?

without; i'm very un-artsy BF's recipes have (Broadway Freak's) next to them - lets hope no one will look through those pages

It's ok - don't thank me, thank Susie Fishbein - I got the recipe from KBD I've actually only made the recipe once - it's such a pain to slice all those potatoes.

I finally made broccoli kugel this week - I haven't made it in such a long time and I'm really looking foward. I'm so glad you like it!

get a cheap slicer (mandoline) - you don't really need the fancy french one. Makes super short work of sliced potatoes.

I had scalloped potatoes tonight but they were milchig. yummy!

I just saw this thread now (probably saw it before, but forgot about it). Well, last night I decided to make scalloped potatoes being sick of potato kugel and not really having any other ingredients at home. Instead of slicing by hand, I had my food processor on the slicing grate (the top one, but not the way that you get shreds, upside down) and it was such a cinch. I usually HATE using my food processor because of all those parts to wash. But I see now that it is faster to wash processor than to slice it by hand. (It does help that my processor has a fairly wide mouth so can fit an entire large potato in at once.


The recipe I used (having not had this one)
3 tbsp marg
2 tbsp flour
1 pkg onion soup mix
2 cups non-dairy creamer
(I think that's all but my memory can be alluding me right now)
10 small potatoes

In a saucepan, put marg, soup mix, flour, creamer, and cook until beginning to boil.

Slice potatoes and put in pan. Pour mixture over potatoes. Cook at 350 for 1 hour.

I wasn't sure if it was or wasn't supposed to be covered. I did cover it, but not sure if that's correct. I didn't taste it yet, so have no idea if it's good yet.

you put all teh potatoes in right away and then poured the mixture over it? did the potatoes all got "soaked" in it, to teh bottom? otherwise they remain uncooked...

yes I did. When I poured, I basically held pot and went up/down the pot so that it got all potatoes covered. They looked pretty soaked, except for a few slivers at top, that didn't get 'dunked properly'