“You can prepare this side dish in the morning, then put it in the oven later.” - by Autumn Pumpkin
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 356 cal
- 18%
- Fat
- 9.9 g
- 15%
- Carbs
- 60.4 g
- 19%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"Very, very good. I didn't use 5 large potatoes, since there are only two of us, but did use all the sauce. They were delicious, creamy, and smelled great while baking. I love recipes that take a lo..." See moreng time in the oven just for the ease and terrific aromas. Thanks for a keeper!!"
geomason
"These aren't your mothers scalloped potatoes! I will definately make them more often! I only changed a couple of small things. I carmalized the onions and added the garlic to them as they cooked. ..." See more I also added porkchops as a Layer in the potatos and used a dutch oven instead of a cassarole. When I was ready to crisp the top I added a layer of shredded cheder cheese."
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