Scalloped Potatoes

OK, Fall is the best.  Seriously, really, the best. That nip in the air, the pumpkin everything (I loooove pumpkin) and sweater weather. It is my favorite season. I also like how it makes me crave warm filling carby foods, and I don't even feel guilty because that's kind of what you're supposed to eat so it doesn't count, right? Right.

Enter the scalloped potatoes.

Creamy and oniony, it's basically savory goodness. Savory autumnal goodness in potatoey form. It's just gooood. 

Scalloped Potatoes
Adapted from this recipe, serves 6-8 as a side dish, if you don't eat them all immediately out of the pan.

Ingredients:
2 tablespoons oil 
1 large onion, sliced (I used a purple onion for color, but you can use a yellow onion as well)
2 leeks, heavy green leafs removed, sliced and cleaned well
1 1/2 cups hot water
3 tablespoons of Earth Balance margarine, melted
4 tablespoons all purpose flour
2 tablespoons chicken stock powder (alternatively, just use 1 1/2 cups of chicken stock)
1/8 teaspoon black pepper
pinch of cayenne pepper
pinch of oregano
8-10 medium sized potatoes, peeled and sliced into rounds
Paprika for sprinkling

Preheat oven to 350.

In a large skillet, heat the oil. Sautee the onions and leeks together until soft, translucent and fragrant.

In a small bowl, whisk together the hot water, melted margarine, flour, chicken stock powder, black pepper, cayenne pepper and oregano (the sauce will not thicken, and that's a-ok). Set aside.

Grease a round casserole dish (I used a large pie dish) and place half of the onion/leek mixture. Layer the potatoes on top of the onions. Repeat, until all of the ingredients are used or until you run out of room.

Like this!

Pour the sauce mixture into the casserole dish, and sprinkle the top with paprika.

Pre-paprika, the potatoes are sitting pretty

Bake at 350 for an hour and a half, or until a knife can slice through the potatoes easily and the potatoes are tender and cooked through. The top of the dish should have a nice brown on it. 

Yum.

Have leftover potatoes? Pop 'em in the skillet for some homeslice french fry action.

Yes, the liquid on the paper towel is oil, pretty please stop judging me.

Fall, thanks for letting me eat endless amounts of potatoes and not making me feel guilty about it. You're the best. 

Love and paprika,

Dalia