- 5 large potatoes, peeled and thinly sliced
- 3/4 cup chopped onion
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh chives
- 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.
05/01/2018
recipepes.com
Herbed Scalloped Potatoes and Onions, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
