Guilt-Free Scalloped Potatoes and Onions

I love scalloped potatoes. In fact, I love them so much I don’t eat them any more. Portion control? What’s that?

So I was thrilled when I found this great recipe at Allrecipes last year for scalloped potatoes that contain no dairy products or cream-of-anything soup.

If you think all that means “no taste” you would be mistaken. Delicious and surprisingly creamy, they are made with chicken broth instead of milk or heavy cream. I made them at Easter last year and everyone loved them. Even the ever-fussy Mr. Jelly Belly, who I did not inform of the missing dairy.

Some options: If you’re vegetarian, I’m sure you could substitute vegetable broth and get the same result. One of the reviewers on Allrecipes said she used cornstarch instead of the white flour and it came out just fine – so I’ll be doing that next time. Other people said they sautéed the onions first with the butter and another person said she pureed the onions so her fussy kids wouldn’t know they were in there. Many people added additional spices (I don’t find it necessary) and apparently the mayonnaise could be considered optional.

So, without further ado, here’s the recipe:

Scalloped Potatoes and Onions

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth (I use fat-free)
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.

I hear that these potatoes are also great leftover - but I have no way of knowing whether they are or not. :)