...
Go Back

Scalloped Potatoes Without Cream

A comforting and flavorful scalloped potato dish made without cream, using vegetable stock and a tangy egg yolk mixture for a lighter yet satisfying alternative. Perfect for a cozy weeknight meal or a special occasion side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 springs rosemary
  • 8 tbsp margarine
  • 4 egg yolks
  • 4 tbsp lemon juice or the juice from one lemon
  • 1 tsp mustard spicy brown
  • 1 onion white, medium
  • 1 tbsp brown sugar
  • 1 tsp salt and pepper
  • 3 cups vegetable stock
  • 5 tbsp flour all purpose
  • 2.5 lbs russet potatoes thinly sliced

Method
 

  1. Preheat oven to 350 degrees. Slice potatoes and onion thinly.
  2. Melt margarine and rosemary in a saucepan until lightly browned, then remove from heat.
  3. Whisk egg yolks with lemon juice and mustard in a bowl.
  4. Remove rosemary from margarine, then slowly pour margarine into egg yolk mixture while whisking.
  5. Saute onions, brown sugar, salt, and pepper in the same pan until fragrant and soft.
  6. Bring vegetable stock to a low boil, add egg mixture while mixing. Whisk in flour and cook until thickened.
  7. Pour a small amount of sauce into the baking dish. Layer potatoes, onion mixture, and sauce, repeating three times.
  8. Add a fourth layer of potatoes and top with remaining sauce.
  9. Bake covered with foil for 35 minutes, then uncovered for 35 minutes. Broil for 5-7 minutes until golden brown.

Notes

For a richer flavor, consider using chicken stock instead of vegetable stock.