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.


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


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.


Soni said...

Ooh love the look of this!Perfect side dish this barbecue season!Will be trying this very soon :)

sandra said...

Thank you, Soni! I can't wait for you to make this. It's a great accompaniment to many main dishes; quite addicting actually ;)


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