To keep scalloped potatoes smooth and creamy, combine potato slices with thin cream sauce.

For 4 or 5 medium size potatoes, thinly sliced, melt 4 tablespoons butter in saucepan. Add 2 tablespoons flour and blend. Add 2 cups milk; cook and stir until smooth and thickened. Season well with salt and pepper.

Arrange half the potatoes in a buttered casserole. Add half the sauce and repeat. Sprinkle top with paprika. Cover and bake at 250 degrees for 30 minutes. Uncover and continue to bake for 30 to 45 minutes or until potatoes are tender and top lightly browned.