Monday, April 2, 2012

Scalloped Potatoes and Onions

I made these Scalloped Potatoes and Onions to go along with our Easter dinner last year. They turned out wonderfully, and were so creamy that you'd never know that they are made without milk. I am looking forward to making them again this coming weekend and thought I'd share the recipe with you all.  For our family, I doubled the recipe and used a 9x13 baking dish.

Scalloped Potatoes and Onions

  • 5 large potatoes, peeled and thinly sliced
  • 3/4 cup chopped onion
  • 3 tablespoons butter, margarine, or coconut oil
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika


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 for 2 hours or until tender.

If you have any favorite Easter side dishes to share, please feel free to leave them in the comment box, or submit a recipe to be posted here at Catholic Cuisine! 

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