Mr.Picky is my meat and potato man. He used to request scalloped potatoes so often, but we try to not eat white potatoes too much anymore. Scalloped potatoes have become a real treat when we do eat them now. I don’t remember where I came across this recipe, online years ago I believe.
This recipe makes a 9 x 13″ pan, so it will feed a crowd. It is a great dish to bring to a potluck or family gathering, there are never enough hot dishes at these things. Whether you feed a crowd or your family, the leftovers are great for breakfast with eggs.
Scalloped Potatoes and Onions:
- 5 large russet potatoes, peeled and thinly sliced
- 1 large sweet onion, thinly sliced
- 3 Tbs butter
- 1/4 cup flour
- 1 3/4 cup (14.5 oz can) chicken broth
- 2 Tbs mayonnaise
- 2-4 cloves garlic, minced or crushed
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 cups swiss cheese
I use a food processor to slice the onions and potatoes, and then to grate my cheese. A mandolin would work just as well, I am lucky enough to have a food processor.
In a pan melt butter and add in the flour and garlic. Stir until smooth for about a minute, gradually add in broth continuing to stir. Season with salt and pepper and cook about 2 minutes until thick and bubbly. Add in mayo and whisk until smooth, remove from heat and set aside.
In a 9 x 13″ glass pan layer half the potatoes, then onions, and then potatoes again. Place the swiss cheese over the top of all that.
Pour sauce evenly over the casserole and cover with foil. Bake in a preheated oven at 325 degrees for 1 hour and 45 minutes. Remove cover and continue to bake for another 15 minutes until slightly brown.