Scalloped Potatoes and Onions

By MaryEllen

When I read this recipe I was intrigued because it doesn't call for milk or cheese and I wondered how it would taste. So my curiosity got the better of me and I had to get in the kitchen and try it. Let me tell you ... I'll be using this recipe from now on. The potatoes are delicious and my husband loved them. ~ Cathey

Ingredients

• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 Tbs butter or margarine (I'm sure you could use oil, if you wanted)
• 3 Tbsp cornstarch
• 1 3/4 cups gluten-free chicken broth (I used low-fat low-sodium)
• 2 Tbsp mayonnaise
• 3/4 tsp salt
• 1/8 tsp black pepper
• paprika

Preparation

Step 1

1.In a greased 2 1/2 quart baking dish, layer potatoes and onion.

2.In a saucepan, melt the butter, stir in the cornstarch 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.

3.Cover and bake at 325 degrees F for 2 hours or until tender.