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Layered Salami Potatoes

February 10, 2012

This was totally one of those “what can I do with what’s in the fridge?” meals.  When I opened the door, I had a bag of potatoes, a bag of onions, condiments and a log of salami.  So I made a twist on Kosher by Design scalloped potatoes.

14 oz. log salami, thinly sliced

4 idaho potatoes, peeled and sliced
3 tablespoons margarine
1/4 cup whole wheat flour
2 cups vegetable stock
1 teaspoon paprika
2 large onions, thinly sliced
1/4 cup fat free mayonnaise

Start out by making the sauceMelt the margarine in a pan and combine with the flour to make a roue.  Add the sliced onions, stock, mayonnaise, and paprika.  Stir until the roue is completely dissolved.  Let the sauce simmer until it thickens.

Meanwhile, peel and slice the potatoes and salami.

In a 9×13 pan, ladel 1/4 of the sauce and spread around the bottom of the pan.  Build one layer of potatoes, slightly overlapping with each other.  Ladel another 1/4 of the sauce and spread around.  Then layer the salami slices (I didn’t have enough to overlap and I think it was actually better that way.)  Ladel another 1/4 of the sauce and spread around.  Do one last layer of the potatoes and pour the remaining sauce over the top.

Bake at 375 degrees for an hour and a half.

We had this with a big green salad and my veggie of choice at the moment, roasted brussel sprouts.  It was really hearty and total comfort food.  The leftovers cold be chopped up and folded into puff pastry for a great appetizer!

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