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Scalloped Potatoes


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  • 6 TB margarine
  • 1/2 cup flour
  • 2 large onions chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 20 ounces chicken stock
  • 9-10 large Idaho potatoes, peeled and sliced into 1/4 inch slices
  • freshly ground black pepper
  • paprika



Step 1

Preheat oven to 350F (180C). Spray a 9 x 13 inch glass or ceramic baking dish with nonstick cooking spray.
In a large pot, melt the margarine over medium high heat. Add the flour, stirring constantly. Add the onions, mayonnaise, salt and chicken stock. Stir until smooth. Cook until the sauce thickens.
With a ladle, place a layer of sauce into the bottom of the prepared pan. Spread a layer of overlapping potatoes. Top with a layer of sauce. Repeat, alternating with layers of potatoes and sauce. There should be a total of three sauce layers and two potato layers, with sauce on top.
Sprinkle the top layer with pepper and paprika. Bake uncovered for 1 ½ hours or until golden.

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