Recipe by Autumn Pumpkin
"You can prepare this side dish in the morning, then put it in the oven later."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and thinly sliced
1 3/4 cups
low-sodium chicken broth
ground black pepper
chopped fresh chives
Very, very good. I didn't use 5 large potatoes, since there are only two of us, but did use all the sauce. They were delicious, creamy, and smelled great while baking. I love recipes that take a long time in the oven just for the ease and terrific aromas. Thanks for a keeper!!
I have been looking for the recipe under Scalloped Potatoes and Onions as was originally submitted by Taste of Home's Fast Family Favorites. This is duplicated and the garlic, poultry seasoning, parsley, black pepper and chives have been added to the original recipe created by the above mentioned. The original recipe is awesome without these added ingredients I thought as did my family.
These aren't your mothers scalloped potatoes! I will definately make them more often! I only changed a couple of small things. I carmalized the onions and added the garlic to them as they cooked. I also added porkchops as a Layer in the potatos and used a dutch oven instead of a cassarole. When I was ready to crisp the top I added a layer of shredded cheder cheese.
These were pretty well received. Everyone gladly ate them and would have gone back for seconds if there had been any leftover.
I was skeptical but I had heard about using mayo and stock instead of milk and this worked great. I prefer a little more salt and pepper but that is my taste and I can't find a fault with this alternative to the cream/milk versions we're all used to having.
My only warning is be very prudent about the mayo and butter usage. It doesn't take a lot extra to make the result a little fatty looking.
Amazing recipe! My family couldn't stop raving about it when I made it for a family gathering. We used white potatoes with the skin left on and they added an extra creamy, melt in your mouth texture. Left garlic out due to sensitivities to it in our family, but didn't lose any flavor at all. Also baked it with a layer of shredded cheese on top, just until the cheese started to crisp. Definitely making this my go to recipe for Scalloped Potatoes from now on. Would also make a good main casserole dish if you added shredded chicken or pork.
I made these potatoes last night for dinner they were in one word fantastic.I followed the recipe amounts as written with the exception of adding a layer of sliced onions in the middle of the potatoes as well as adding some chopped onion to the butter while it was melting before adding the flour . Had to have a generous layer of cheese to top it off too . This will be the only way I will make scalloped potatoes from now on :) Thankyou for this awesome recipe !
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Scalloped Potatoes and Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make creamy, incredibly tender scalloped potatoes.
See how to make cheesy, cheesy oh-so-cheesy scalloped potatoes.
Potatoes, Cheddar cheese, and ham simmer slowly in a creamy sauce.