Ingredients

• 3 tablespoons butter
• 0.25 cups all-purpose flour
• 1.75 cups low-sodium chicken broth
• 2 tablespoons mayonnaise
• 2 cloves garlic , minced
• 0.75 teaspoons salt
• 0.25 teaspoons dried parsley
• 0.25 teaspoons poultry seasoning
• 0.13 teaspoons ground black pepper
• 0.25 cups chopped fresh chives
• 5 large potatoes , peeled and thinly sliced
• 0.75 cups chopped onion

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
2. 2 Melt butter in a saucepan over medium heat. Add flour and whisk until smooth. Slowly whisk in broth, then add mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper. Cook and stir until thick and bubbly, about 2 minutes.
3. 3 Layer potatoes and onion in the prepared baking dish. Pour the broth mixture over top and cover with aluminum foil.
4. 4 Bake in the preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove the foil and continue to bake until golden brown, about 15 more minutes. Sprinkle with chives to serve.

Nutrition per serving