Silky Scalloped Potatoes
Prep time
Cook time
Total time
Scalloped potatoes are easy with this recipe.
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)
  1. Butter a 2.5 quart casserole dish.
  2. Preheat oven to 350 degrees.
  3. Melt butter in a large saute pan over medium heat.
  4. Add onion & potatoes; stir to combine. Sprinkle with a little salt & pepper. Add chopped rosemary, if using.
  5. Cover for about 3 minutes, in order to create some steam and heat the potatoes through. Stir once or twice.
  6. After a few more minutes remove from heat and place potatoes in casserole dish.
  7. Whisk together flour, chicken broth, mayonnaise, salt & pepper; pour over potatoes.
  8. Place foil over top for the first half of the baking time, then remove to get the golden, crispy top & edges.
  9. Bake until potatoes are tender, but be careful not to overcook! Allow to cool slightly before serving.
Recipe by My Delicious Blog at