I must admit, I was intrigued by this recipe after reading it's reviews. Some scalloped potato dishes are just too much (cheese, cheese, bacon, and more cheese), so I felt I should give these potatoes a try. I made them exactly according to the directions and they turned out creamy and tender, with a very nice texture. I'm not sure why the recipe calls for mayo, but it worked out okay. Anyway, the potatoes browned nicely on the bottom of my glass baking dish too (yum), however the flavor is a little on the bland side even though the sauce tasted fine when I poured it onto the potatoes. The cream sauce is almost identical to the one I use for chicken pot pie, but my recipe is more flavorful because the onions are chopped finely and sauteed, with the salt and pepper, in the butter until translucent (5 min or so). Then I whisk in the flour and cook, stirring constantly, for 1-2 minutes to get rid of the raw flour taste. Then add the chicken stock (and in this case, the mayo) and whisk until it thickens. Next time I'll make the sauce that way - and I'll add some chives and parsley too. Also, I stirred the cream sauce and potatoes together in a large bowl before pouring into my baking dish so the sauce would be distributed evenly throughout the potatoes.
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