Prep 30 mins
Cook 1 hr
My family loves these potatoes. I've taken them to picnics and holiday gatherings. The mayonnaise adds a wonderful flavor to this dish. It is an often requested recipe. I generally use light mayonnaise to save on fat and calories.
- 5 large potatoes, pared and thinly sliced
- 1⁄2 cup chopped onion
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄4 cup flour
- 3⁄4 teaspoon salt
- 1 (14 ounce) can chicken broth
- 1⁄4 cup mayonnaise
- 1⁄8 teaspoon pepper
- In a 1 1/2 quart greased casserole, layer potatoes and onions.
- In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
- Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
- Pour over potatoes and onions. Sprinkle generously with paprika.
- Bake in a preheated 350 oven for 1 hour or until potatoes are tender.
These were great. Followed the recipe exactly. The DH loved them and had 3 servings.
Made for Let's P-A-R-T-Y tag game 2009...Delicious!! Cut the recipe in half for DH and I (I have some leftover for lunch...yummy) but otherwise followed the directions. I served it with Herbed Pork Tenderloin#34335 and Roasted Vegetables Roma#79571. Will be making this quite often. Thank you for a wonderful recipe.
Was good! DH liked it a lot even as leftovers. (He is not a leftovers guy) Added frozen peas to a layer. I used beef stock, which added even more flavor, instead of chicken. I used some olive oil in place of the butter and made it gluten free using rice flour and soy free using Helmans olive oil mayonnaise. Do put all the onion no matter what you think, as it needs the flavour that doesnt come through when skimped. I made this more than once and I found it tasted better with chopped green onions rather than the cooking ones. Will make again.