A delightful twist on the classic scalloped potatoes, this recipe features a creamy, flavorful sauce and a crispy, golden topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease a 1.5-quart casserole dish with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
Peel and thinly slice the potatoes and onions.
Use a mandoline slicer for uniform slices.
Layer the potato and onion slices alternately in the casserole dish.
Overlap the slices slightly for even cooking.
In a saucepan, melt the butter over medium heat.
Melt the butter slowly to avoid burning.
Stir in the flour and whisk until smooth and bubbly.
Cook the flour mixture for a minute to remove the raw taste.
Gradually add the chicken broth, mayonnaise, salt, and pepper, whisking constantly until the mixture thickens.
Whisking continuously prevents lumps.
Pour the sauce evenly over the layered potatoes and onions.
Ensure the sauce covers all layers for even flavor.
Sprinkle the paprika over the top.
Paprika adds a nice color and a hint of smokiness.
Bake in the preheated oven for 1 hour, or until the potatoes are tender and the top is golden.
Check doneness by piercing the potatoes with a fork.
Let the dish rest for 5 minutes before serving.
Resting allows the sauce to set and makes serving easier.
