- 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
- 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.
Reviews for Scalloped Potatoes and Onions
"I made this recipe today. It's definitely one I'll make again. Only thing I'll do differently is mix the mayo into the roux before adding the broth so it's easier to make it smooth."
"Very delicious! Inexpensive to make. Great recipe if you are trying to cut back on dairy products."
"An excellent recipe especially if you use a sweet potato"
"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!"
"Fast becoming a family favorite. Even without milk or cheese the taste is wonderful."
"These are absolutely delicious!! I love this recipe--and surprisingly, it doesn't use milk."