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

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Ingredients

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

Instructions Checklist
  • In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

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  • 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 for 2 hours or until tender.

Tips

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

353 calories; protein 7.4g; carbohydrates 60.2g; fat 9.9g; cholesterol 18.8mg; sodium 669mg. Full Nutrition
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Reviews (1048)

Most helpful positive review

Rating: 5 stars
10/26/2007
The only time I change a recipe is if reviewers follow the recipe and don't like it and then change some things and wind up loving it. This was not the case with these potatoes. Everyone who followed the recipe seemed to really enjoy them. Why some reviewers made substitutions without trying the original is beyond me. I followed the recipe to a T and they were absolutely delicious. Will be making these again. Thanks for the recipe. Read More
(639)

Most helpful critical review

Rating: 2 stars
12/07/2011
I used my Kitchen Aid so maybe my potatoes were sliced too thin, but these were the blandest scalloped potatoes I've ever had. I will go back to my mom's recipe that is more of a cream sauce (milk included) and cheese on top. I was very underwhelmed by these. I wanted a change up so that's why I tried this recipe, but I regretted it. There was no party in my mouth. Read More
(3)
Rating: 5 stars
10/26/2007
The only time I change a recipe is if reviewers follow the recipe and don't like it and then change some things and wind up loving it. This was not the case with these potatoes. Everyone who followed the recipe seemed to really enjoy them. Why some reviewers made substitutions without trying the original is beyond me. I followed the recipe to a T and they were absolutely delicious. Will be making these again. Thanks for the recipe. Read More
(639)
Rating: 5 stars
06/05/2008
We had a dinner party for 22 last night and I wanted a potato dish that would hold and could be prepared early. These potatoes were WONDERFUL! Like many other reviews, they were tender and creamy as though they had cream or cheese in the ingredients. I quadrupled the recipe and I am very happy we have one pan left for leftovers! I highly recommend making them as written...you will not be disappointed! Read More
(360)
Rating: 5 stars
04/02/2008
I know this is a side dish, but I read a few reviewers that said they added ham. So I did the very same, then omitted the salt. OMG!! The result was SPECTACULAR!! Because I was afraid the juice from the ham would make this too soggy, I only added 1 1/2 cups chicken broth instead. Otherwise, I did exactly as directed. This is a definite meal when you add the ham. I cut mine up in large chunks, as opposed to little cubes. I did two layers...potatoes, onion, ham, potatoes, onion, ham...then more potatoes and a few onions sprinkeld on top. Served this with fresh steamed asparagus and warm, buttery sour dough dinner rolls. No leftovers!! THANK YOU FOR SHARING!! Read More
(190)
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Rating: 5 stars
03/29/2008
I have made scalloped potatoes for years and always sprinkled the layers of flour, salt/pepper, potatoes, milk and now I wonder why I waited so long to change to a recipe calling for a sauce. The sauce if anything is creamier and I did not change anything except added parsley to the top also just before browning. Thanks for a great recipe. Read More
(132)
Rating: 5 stars
12/10/2008
Very yummy recipe, the potatoes came out really creamy, everyone loved them. What I did though, was I sauted the onion, salt and pepper with a teaspoon of garlic first, then I whisked in the flour and let it cook for a about a minute before adding the stock and mayo. I also added 2 tablespoons of Parmesan and a little parsley. Then I mixed the sauce with the potatoes in a big bowl and then emptied it all into the baking dish. I also added about a 1/4 cup shredded cheddar for the last 15 minutes. Read More
(116)
Rating: 4 stars
09/14/2007
Really good...and well worth the 2 hour wait to eat them! I did sub light sour cream for the mayo and used a bit more of it and also added garlic in between the layers of potatoes and onions. A definite keeper - thanks! Read More
(62)
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Rating: 5 stars
10/24/2007
Scalloped potatoes without milk?? Yep, and the best I've had so far. For the last half hour, I sprinkled grated chedder on top while letting it finish uncovered. Thanks for the recipe. Read More
(58)
Rating: 5 stars
10/05/2008
I hadn't liked scalloped potatoes as a kid and decided recently to give it another shot. This recipe worked out very well. It's very easy to make. The only change I made was substitute light sour cream for the mayo and topped with shredded cheddar cheese. Delicious!! Read More
(33)
Rating: 5 stars
06/02/2008
I was so hungry for scalloped potatoes and had never made them myself - but this recipe was so easy and delicious! I used sour cream since I was out of mayo, and added parmesan cheese and fresh parsley to the top for the last few minutes in the oven. Great recipe! Read More
(32)
Rating: 2 stars
12/07/2011
I used my Kitchen Aid so maybe my potatoes were sliced too thin, but these were the blandest scalloped potatoes I've ever had. I will go back to my mom's recipe that is more of a cream sauce (milk included) and cheese on top. I was very underwhelmed by these. I wanted a change up so that's why I tried this recipe, but I regretted it. There was no party in my mouth. Read More
(3)