This low-temperature process
allows all the flavors to gradually and fully
meld into the potatoes
over the 2-hour baking period...
Although labor intensive, you’ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye...
SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES
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.