Ingredients
The following ingredients have 4 Servings
- 5-6 russet potatoes
- 1 lb carrots
- 3 Tbsp olive oil
- 1 large onion
- 2 cloves garlic, minced
- 2 Tbsp potato starch
- 1/4 cup mayonnaise
- 1 3/4 cups water mixed with 2 Tbsp chicken soup mix
- 1/4 tsp salt (plus more)
- black pepper
- paprika
- 3/4 cup crushed potato chips
- Fresh dill (optional)
Instruction
- Preheat oven to 350 degrees.
- 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” thick slices.
- To assemble: Pour a thin layer of sauce into a 8x8 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 3 layers of potatoes, carrots, sauce, and spices.
- Bake uncovered for 1 hour at 350 degrees. 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.
