Silky Scalloped Potatoes
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 6
- 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.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/silky-scalloped-potatoes/
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