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Silky Scalloped Potatoes

June 8, 2015 by Nicole Coudal

scalloped potatoes

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.

Silky Scalloped Potatoes
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Scalloped potatoes are easy with this recipe.
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 6
Ingredients
  • 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)
Instructions
  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.
3.5.3251

 

 

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Filed Under: Vegetables & Sides Tagged With: potatoes

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Comments

  1. Lynn

    June 19, 2015 at 4:51 pm

    I have never send this without milk or cheese. Can’t wait to try it!

    • Nicole Coudal

      June 20, 2015 at 8:23 am

      I hope you all enjoy them!

  2. Jan

    June 11, 2015 at 9:20 am

    I am so excited for you! And, so excited for me! Awesome recipes which I know my husband will love! Thanks Nicole!
    Can’t wait to try this one!

    • Nicole Coudal

      June 11, 2015 at 11:27 am

      Thanks Jan! I hope you and your hubby find some new inspiration 🙂

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Welcome to My Delicious Blog! I'm Nicole Coudal and my cooking is inspired by the seasonal produce and seafood that surround me in southwest Florida. Take a look around -- I'm sure you'll find something delicious.

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