SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.  

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly. 

Pour sauce over potatoes. Sprinkle with parsley and paprika. 

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip:  This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.