Step 1

Preheat oven to 350°F.

Step 2

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).

Step 3

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.

Step 4

Peel and slice potatoes and carrots into ¼-inch-thick slices.

Step 5

To assemble: Pour a thin layer of sauce into a 8×8 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 three layers of potatoes, carrots, sauce and spices.

Step 6

Bake uncovered for 1 hour.  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.