Scalloped Potatoes Without Cream

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These Scalloped Potatoes without Cream use vegetable stock and margarine to make an amazing cream-like sauce!

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Dairy-free Vegetarian Delicious!

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- Sliced Potatoes - Margarine - Vegetable Stock - Onion - Egg yolks - Lemon - Flour - Spices, sugar, mustard

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Heat margarine and rosemary in a skillet until margarine turns brown. Then, remove skillet from the heat.

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Whisk egg yolks, lemon, and mustard together in a bowl, then slowly stir in margarine. Remove rosemary from the mix.

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Add onions, sugar, and spices to the pan used to heat margarine. Sauté onions until golden brown and soft.

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Simmer vegetable stock and margarine mixture in a separate saucepan. Add flour and stir constantly until thickened.

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Pour sauce into a casserole dish. Then layer potatoes, onions, and then more sauce. Repeat for four layers of potatoes.

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Bake at 350 degrees F covered for 35 minuets and then uncovered for another 35 minuets. Then, broil to finish and enjoy!

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To view the full Scalloped Potatoes Without Cream recipe, tricks, and tips, visit Joy to the Food by clicking on the link below!

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