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My review
Scalloped Potatoes and Onions
Dorothy Bateman
"Writes Dorothy Bateman from Carver, Massachusetts. 'This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later--just be sure the sauce covers the potatoes so they won't turn brown.'"
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Ingredients
2 h 5 m servingsOriginal recipe yields 6 servings
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Directions
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- In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.
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Reviews
Read all reviews 337417 Ratings
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Most helpful positive review
1/27/2007
I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these p...
Most helpful critical review
1/2/2012
I did not care for this at all. The sauce just stayed on top of the potatoes and onions, and it had an odd and unappealing flavor.
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1/27/2007
I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these p...
2/17/2008
I have to admit I'm a bit stunned by this recipe. No milk, no cream, no yucky creamed soups, no gobs of cheese, no bacon, so I was curious. I wanted scalloped potatoes without all the fat and gr...
10/27/2006
This is a great starter recipe. I love that it deosn't use creamed soups! I doctored it up a bit. To the sauce I addded about 2 T parmesan, 1 T bacon bits, 1 T minced garlic, 1 t thyme, and a...
2/1/2007
I wanted to try this particularly because it doesn't call for any cheese, canned soups,or cream. I liked the fact that this is made with broth - I used 99 percent fat free.I did not change anyth...
3/10/2007
Oh my goodness is this good! I always have a hard time making scalloped potatoes. They are either too dry or too wet. Sometimes the sauce even looks like it curdled. I was very interested ...
2/25/2007
These were quite possibly the best scalloped potatoes I ever had, definitely the best I've ever made. I have an apple-peeler/corer/slicer so I used that to prep the potatoes, not knowing if it w...
11/28/2007
I make darn good scalloped potatoes with a cream sauce but these are even better. I couldn't believe they would be so good with these ingredients but they turn out great every time. I sometime...
8/31/2007
So creamy and delicious you will find it hard to stop "nibbling" on the leftovers even after you are so full you are bursting at the seams!! You can add and subtract a bit to suit your taste wit...