5 lg. potatoes, pared and thinly sliced
3/4 c. chopped onion
3 tbsp. butter
1/4 c. all purpose flour
1 (13 3/4 oz.) can chicken broth
1/4 c. mayonnaise
3/4 tsp. salt
1/8 tsp. white pepper
Paprika

In round 1 1/2 quart casserole layer potatoes and onions. In medium saucepan melt butter and stir in flour; cook until frothy. Gradually stir in broth, mayonnaise, salt, and pepper. Cook, stirring frequently, until sauce bubbles and thickens. Pour over potatoes. Sprinkle generously with paprika. Bake in preheated 350 degree oven for 1 1/4 hours or until potatoes are fork tender and top is browned.