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Ingredients

5 large potatoes, peeled and thinly sliced ¾ cup chopped onion 3 tablespoons butter ¼ cup all-purpose flour 1 ¾ cups low-sodium chicken broth 2 tablespoons mayonnaise 2 cloves garlic, minced ¾ teaspoon salt ¼ teaspoon dried parsley ¼ teaspoon poultry seasoning ⅛ teaspoon ground black pepper ¼ cup chopped fresh chives

Nutrition Info

356 calories carbohydrate: 60.4 g cholesterol: 18.2 mg fat: 9.9 g fiber: 7.3 g protein: 8.2 g saturatedFat: 4.4 g servingSize: - sodium: 410.3 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
Layer potatoes and onion in prepared baking dish.
Melt butter in a saucepan over medium heat, stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper, cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

6 servings

You can prepare this side dish in the morning, then put it in the oven later.