I recently made these for my Mom's birthday get together and they came out very well. As usual, I started with a great recipe from Allrecipes.com called "Scalloped Potatoes and Onions" and made some changes to improve the recipe. The nice part of this recipe is that it uses a velouté sauce instead of using a sauce based on milk or cream. This results in a much lighter tasting dish where the taste of the potatoes, onions and the topping can shine through. INGREDIENTS
5 large russet potatoes, peeled and thinly sliced
3/4 c. finely chopped onion
3 Tbs. butter or margarine
1 Tbs. olive oil
1/4 c. all-purpose flour
1 3/4 c. chicken broth (low sodium)
2 Tbs. mayonnaise
3/4 tsp. salt (or to taste)
1/8 tsp. pepper
Topping:
1/2 c. plain bread crumbs
1/4 c. Parmesan Cheese
3 Tbs. Butter
