Shortly after we were first married, my husband went away on a college work trip to the Mirimichi. He came home with this recipe. He swore it was for the best scalloped potatoes he'd ever had. I tried the recipe and sure enough they really were the best scalloped potatoes I'd ever had too.
*Just as a side note of cultural interest, I call these scalloped potatoes. I'm originally from the western part of Canada. My Maritime friends who are true New Brunswickers call these potatoes scallop. I don't know why.
1/4 cup margarine
1/4 cup flour
1 14 oz can chicken broth (Campbell's Herb and Garlic is what was recommended to us)
1/4 cup mayonnaise
1/8 tsp pepper
5 large potatoes, peeled and sliced
1 med. onion, finely chopped
8 oz Monterey Jack Cheese, shredded (can use light)
paprika
Melt margarine in saucepan. Add flour; blend well. Add broth, mayonnaise and pepper. Cook over medium heat until thick and bubbly. Remove from heat. Alternate layers of potatoes, onions and cheese in a 9x13 baking dish. Pour sauce over top. Sprinkle with paprika. Bake at 350* for 1 1/2 hours or until golden brown.
6 comments:
If they're the best I might have to give them a try (minus the onions)! I've always known them to be scalloped potatoes.
Yum! I love scalloped potatoes! I'm a little jealous of your stoneware casserole dish, since my kids recently broke mine. I'm really hoping Santa might bring a new one.
I love scalloped potatoes too, I have never tried them with mayo though - intriguing!
I guess the NB's have more of the French influence on the language.
I dont have a go to recipe for these. Ill have to try them, they look terrific!
Yum, like Monica I'm in and no onions, please!
I grew up eating the boxed version of this. I made it once for my kids (who are normally potato fiends) and they were like yuck. I should have known as they don't like boxed anything. I'm gonna give your recipe a try. Thanks for sharing!
Btw, How are you feeling? Good, I hope!
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I absolutely love Scalloped Potatoes! These look delicious! Pure comfort!
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