Ingredients
Units
Scale
- 5–6 russet potatoes
- 1 lb carrots
- 3 Tbsp olive oil
- 1 large onion
- 2 cloves garlic, minced
- 2 Tbsp potato starch
- ¼ cup mayonnaise
- 1 ¾ cups water mixed with 2 Tbsp chicken soup mix
- ¼ tsp salt + more to taste
- black pepper
- paprika
- ¾ cup crushed potato chips
- fresh dill (optional)
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until onions are soft and transparent, around 8-9 minutes. Clear a small hole in the center of the pan and add the minced garlic. Cook garlic in the center until fragrant, stirring constantly to avoid burning (about 30-60 seconds).
- Add potato starch to onions and mix well. Add mayonnaise, water, soup powder and salt, and cook for 2-3 minutes until thickened, stirring constantly. Remove from flame and set aside.
- Peel and slice potatoes and carrots into ¼-inch-thick slices.
- To assemble: Pour a thin layer of sauce into a 8×8 baking dish, covering the bottom of the dish. Place a layer of overlapping potato slices in pan, then sprinkle with a layer of carrots. Top with a layer of sauce. Sprinkle with salt, pepper and paprika. Repeat twice, for a total of three layers of potatoes, carrots, sauce and spices.
- Bake uncovered for 1 hour. Remove from oven, add crushed potato chips, and bake for 30 minutes, or until potatoes and carrots are fork-tender. Garnish with fresh dill if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian