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Scalloped Potatoes and Onions Recipe

Scalloped Potatoes and Onions Recipe photo by Taste of Home

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Writes Dorothy Bateman from Carver, Massachusetts. "This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later—just be sure the sauce covers the potatoes so they won't turn brown."

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Scalloped Potatoes and Onions Recipe

Prep: 5 min. Bake: 2 hours

Yield: 6 Servings

5 120 125

Ingredients

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1-3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
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 325° for 2 hours or until tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 358 calories, 10 g fat (4 g saturated fat), 17 mg cholesterol, 668 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Scalloped Potatoes and Onions in Quick Cooking March/April 1998, p59

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Scalloped Potatoes and Onions

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Reviewed on Aug. 25, 2012 by mrs_h

This can easily become a dairy-free recipe. I use light olive oil instead of butter and have had excellent results. This recipe has earned a spot in our regular monthly rotation!