- 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
Sort By :
"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."