You can prepare this side dish in the morning, then put it in the oven later.

Recipe Summary

prep:
15 mins
cook:
2 hrs 5 mins
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.

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  • 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.

Nutrition Facts

356 calories; protein 8.2g 16% DV; carbohydrates 60.4g 20% DV; fat 9.9g 15% DV; cholesterol 18.2mg 6% DV; sodium 410.3mg 16% DV. Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2012
Very, very good. I didn't use 5 large potatoes, since there are only two of us, but did use all the sauce. They were delicious, creamy, and smelled great while baking. I love recipes that take a long time in the oven just for the ease and terrific aromas. Thanks for a keeper!! Read More
(79)

Most helpful critical review

Rating: 3 stars
08/26/2016
I have been looking for the recipe under Scalloped Potatoes and Onions as was originally submitted by Taste of Home's Fast Family Favorites. This is duplicated and the garlic poultry seasoning parsley black pepper and chives have been added to the original recipe created by the above mentioned. The original recipe is awesome without these added ingredients I thought as did my family. Read More
(18)
199 Ratings
  • 5 star values: 138
  • 4 star values: 40
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
09/04/2012
Very, very good. I didn't use 5 large potatoes, since there are only two of us, but did use all the sauce. They were delicious, creamy, and smelled great while baking. I love recipes that take a long time in the oven just for the ease and terrific aromas. Thanks for a keeper!! Read More
(79)
Rating: 5 stars
09/09/2012
These aren't your mothers scalloped potatoes! I will definately make them more often! I only changed a couple of small things. I carmalized the onions and added the garlic to them as they cooked. I also added porkchops as a Layer in the potatos and used a dutch oven instead of a cassarole. When I was ready to crisp the top I added a layer of shredded cheder cheese. Read More
(66)
Rating: 5 stars
08/11/2012
These were pretty well received. Everyone gladly ate them and would have gone back for seconds if there had been any leftover. Read More
(37)
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Rating: 5 stars
11/22/2012
I was skeptical but I had heard about using mayo and stock instead of milk and this worked great. I prefer a little more salt and pepper but that is my taste and I can't find a fault with this alternative to the cream/milk versions we're all used to having. My only warning is be very prudent about the mayo and butter usage. It doesn't take a lot extra to make the result a little fatty looking. Read More
(20)
Rating: 3 stars
08/25/2016
I have been looking for the recipe under Scalloped Potatoes and Onions as was originally submitted by Taste of Home's Fast Family Favorites. This is duplicated and the garlic poultry seasoning parsley black pepper and chives have been added to the original recipe created by the above mentioned. The original recipe is awesome without these added ingredients I thought as did my family. Read More
(18)
Rating: 5 stars
11/20/2012
Amazing recipe! My family couldn't stop raving about it when I made it for a family gathering. We used white potatoes with the skin left on and they added an extra creamy, melt in your mouth texture. Left garlic out due to sensitivities to it in our family, but didn't lose any flavor at all. Also baked it with a layer of shredded cheese on top, just until the cheese started to crisp. Definitely making this my go to recipe for Scalloped Potatoes from now on. Would also make a good main casserole dish if you added shredded chicken or pork. Read More
(16)
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Rating: 5 stars
01/13/2013
I made these potatoes last night for dinner they were in one word fantastic.I followed the recipe amounts as written with the exception of adding a layer of sliced onions in the middle of the potatoes as well as adding some chopped onion to the butter while it was melting before adding the flour . Had to have a generous layer of cheese to top it off too . This will be the only way I will make scalloped potatoes from now on :) Thankyou for this awesome recipe ! Read More
(12)
Rating: 5 stars
11/21/2013
I was looking for a scalloped potato recipe that was not cream or milk based and I really love this! It came out tasty and the sauce was creamy and delicious- I had to taste some before I put everything in the oven to bake. The only thing I did differently was use red potatoes and leave the skin on- it turns out really pretty that way with the red and the green chives. Read More
(9)
Rating: 5 stars
01/27/2013
I tried this recipe last night and loved it. So did my husband. I used one less potato than called for, only one clove of garlic and substitued the mayo with Miracle Whip as it's all I had in my fridge. It didn't take as long to cook as the recipe indicated - about 1.5 hours in total and I put my oven on broil for the last 10 minutes to really turn it golden brown. Will definitely make it again... great comfort food. Read More
(8)