Want something delicious to go with seared fish, pot roast, grilled chicken, or just about ANYTHING else?!? While rummaging through my grandmother’s recipe box recently, I came across this one for “Scalloped Potatoes with Onions” and my aunt told me this was one of my grandmother’s go-to recipes. I remember her making yummy potatoes, so you can imagine my surprise when I realized this might be THAT recipe!
It’s really simple and really delicious. Plus, there’s no milk, cream or cheese, so it saves a few calories, and still results in a silky, tasty side dish.
Hubby was one happy guy because he got an extra treat — the sides of the baking dish and the bottom layer of potatoes were caramelized, chewy delectable bites. He asked for thirds on this one.
- 5 large (1 quart) potatoes, medium sliced (I like to use Gold potatoes)
- 1 c. yellow onion, chopped
- 4 Tb. unsalted butter
- ¼ c. all-purpose flour
- 8 oz. chicken broth (I use Better Than Bouillon chicken base, according to package directions)
- ¼ c. mayonnaise
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Freshly chopped rosemary (optional)
- Butter a 2.5 quart casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in a large saute pan over medium heat.
- Add onion & potatoes; stir to combine. Sprinkle with a little salt & pepper. Add chopped rosemary, if using.
- Cover for about 3 minutes, in order to create some steam and heat the potatoes through. Stir once or twice.
- After a few more minutes remove from heat and place potatoes in casserole dish.
- Whisk together flour, chicken broth, mayonnaise, salt & pepper; pour over potatoes.
- Place foil over top for the first half of the baking time, then remove to get the golden, crispy top & edges.
- Bake until potatoes are tender, but be careful not to overcook! Allow to cool slightly before serving.