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Scalloped Potatoes and Onions Recipe
Scalloped Potatoes and Onions Recipe photo by Taste of Home

Scalloped Potatoes and Onions Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Scalloped Potatoes and Onions in Quick Cooking March/April 1998, p59

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.

Reviews for Scalloped Potatoes and Onions

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2013

An excellent recipe especially if you use a sweet potato

MY REVIEW
Reviewed Aug. 25, 2012

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!

MY REVIEW
Reviewed Mar. 21, 2010

Fast becoming a family favorite. Even without milk or cheese the taste is wonderful.

MY REVIEW
Reviewed Mar. 8, 2009

These are absolutely delicious!! I love this recipe--and surprisingly, it doesn't use milk.

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