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Scalloped Potatoes with Red Onion and Rosemary

from the Kosher Palette Cookbook


1 tablespoons pareve margarine or olive oil
¼ pound red onion, thinly sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Freshly ground pepper
1/2 teaspoon paprika
2 pounds potatoes, sliced paper thin
2 cups chicken stock or bouillon

Preheat oven to 350°
Heat 1 teaspoon margarine in a skillet over medium-high heat. Add onion and sauté until tender. Add rosemary, pepper and paprika and cook 1 minute.
Layer one-third of potatoes in the bottom of a 5 ½ x 7 ½-inch loaf pan greased with 2 teaspoons margarine.
Top potatoes with half of onions and sprinkle with salt. Repeat with one-third of potatoes and remaining onions. Add remaining potatoes, overlapping neatly on top.
Add broth until you reach the top layer of potatoes. Melt remaining margarine and drizzle over top.
Bake covered for 1 ½ hours. Remove cover and bake an additional 20 to 30 minutes until golden brown and liquid is absorbed. Cut into squares to serve.
Yield: 6 servings