Scalloped Potatoes @erin.eats.mtl

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INGREDIENTS

• 2 lbs russet or yellow potatoes, peeled and thinly sliced • 1/2 cup margarine, melted • 1/2 cup flour • 1/2 tbsp kosher salt • 1 cup hot water • 1 cup non dairy milk • freshly ground pepper

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DIRECTIONS

1. Preheat oven to 400°F.

2. Make your roux - Whisk together margarine, flour and salt. Mix in hot water and milk - a little bit at a time, starting with the hot water (follow these steps, not the video).

3. Layer potatoes in a 9x13 Pyrex.

4. Top with roux.

5. Bake uncovered for about 40-45 minutes - potatoes should be fork tender.

6. Note - I often will remove from the oven halfway through and press down on the potatoes, to make sure they stay in the roux.