Dairy-Free Scallop Potatoes

For easter we were blessed with two yummy dinners one at my parents and one at my mother in laws place. Since Pea has a dairy allergy it can be a bit stressful going out to dinner, we are always wondering if she will end up having a bit of dairy and being miserable. Anyway my mother in law made a dairy free meal that included scallop potatoes. Daddy and I were thrilled we have been craving scallop potatoes for a long time and they were fantastic! We were also so grateful that she remembered Pea's allergy and we thought it was so kind of her to make sure she could enjoy the whole meal, after all we don't expect that people adjust their menu's around her.

Tonight we are making a ham (that I can't wait to make pea soup out of!) and I decided to look for a scallop potato recipe, I'm not sure if it's the same one that she used but it sounds similar. Anyway I made some modifications but they are so yummy (shh..don't tell that I snuck a bite!)

Here is the recipe:

Dairy-Free Scallop Potatoes

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons coconut oil or Earth balance
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon thyme
3 garlic cloves
Paprika

Directions

In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 425degrees F for 1 hours or until tender.