Sour Cream Scalloped potatoes

Cheesy, Creamy and comforting

Concentrated cream of chicken : Ingredients :

• 1/2 Cup Butter

• 1/4 Cup Flour

• 1/2 Cup Chicken broth

• 1/2 Cup Milk (or substitute)

• 1 Tea spoon Onion powder

• 1/2 Tea spoon Celery salt

• 1 Tea spoon Garlic powder

• Salt Pepper to taste.

Steps:

1. Melt the butter in a pot at medium heat

2. Add the flour and cook until foamy whisking constantly

3. Add the chicken broth, whisking until all the flour is dissolved

4. Add the milk and spices and keep cooking at medium low for approximately 5 min.

French fried onions :

Ingredients:

• 1,5 Cup Buttermilk (bought or homemade)*

• 2 Cup Thinly sliced onions, halves and rings

• 1,5 cup of flour

• Salt pepper to taste.

• 4 cup cooking oil for frying.

Steps:

1. Soak the onions in the buttermilk for 10 min.

2. Mix the Flour, salt and pepper.

3. In a Large pot heat the oil until a onion drop creates lots of bubbles around it or 375F

4. remove the onions from the butter milk and add them to the flour.

5. Mix until all the onions are well coated.

6. Fry the onions in batches until slightly golden as they will keep cooking after.

7. Put the cooked onions in a bol lined with a dish cloth to absorb the excess oil.

8. Store in airtight container and use in the next 3 days**

*(I used vegan butter milk with cashew milk with vinegar 1 teaspoon per cup, so 1,5 teaspoon of vinegar for 1,5 cup of butter milk)

** To crisp back the onion cook them in a 375F oven for 5 min.

Sour cream scalloped potatoes :

Ingredients:

• 5 to 8 Potatoes sliced

• 2 Cup Sour cream

• 1 ''Can'' of Concentrated cream of chicken soup (see ingredients and instructions above)

• 2 to 3 Cup of Sharp cheddar cheese grated

• 1/2 Cup Melted butter

• 1/2 Cup Finely chopped onion

• 3 Tea spoon Chives

• 1 cup French fried onions (see ingredients and instructions above)

• Salt Pepper to taste

Steps:

1. If you're doing everything yourself start with the concentrated cream of chicken and the French fried onions

2. Mix everything together making layers of potato and sauce ensuring that all the potatoes are well coated.

3. Transfer in a ungreased oven safe container without cover

4. Cook in a preheated oven at 350F for 1h20min

5. Scatter onions on top and put back for 10 min.