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Scalloped Potatoes and Onions Recipe

Scalloped Potatoes and Onions Recipe

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 YIELD: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

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.

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

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MY REVIEW
Reviewed Apr. 12, 2015

"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."

MY REVIEW
Reviewed Sep. 10, 2014

"Very delicious! Inexpensive to make. Great recipe if you are trying to cut back on dairy products."

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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