Many years ago, my sister brought a big dish of Scalloped Potatoes to a family Christmas dinner. It has since become a family favourite. What I like about this recipe is that it isn’t a “heavy” dish; it’s just right. It’s simple to make and it’s very tasty. Most scalloped potato recipes use a fair bit of cheese but this one doesn’t. If you want it a little cheesier, feel free to add grated cheddar cheese or, as I did, a blend of cheddar and Gouda cheeses between the layers or on top.
Incidentally, the dish in the picture is not the same as that called for in the recipe. I didn’t need to make a full recipe for just the two of us. I used 3 medium potatoes, half an onion and the full amount of the sauce… just cuz I love the sauce!
Grandma’s Scalloped Potatoes
- 5 large potatoes, peeled and thinly sliced
- 1/2 cup chopped onions
- 3 tbsp. butter
- 1/4 cup flour
- 1 3/4 cup chicken broth
- 1/4 cup mayonnaise
- salt and pepper, to taste
- Parmesan cheese, grated (optional)
Preheat oven to 350ºF. In a 1 1/2 quart casserole dish, layer the potatoes and onions. Sprinkle each layer with parmesan cheese, if desired. In a medium saucepan, melt the butter and stir in the flour until it’s frothy. Gradually add the broth, mayonnaise, salt and pepper. Cook, stirring, until the sauce bubbles and thickens. Pour over the potatoes. Sprinkle the top with paprika (or cayenne if you prefer more “heat”). Bake 1 hour or until fork tender and lightly browned on top.