3 tbsp. butter
1/4 c. all-purpose flour
1 3/4 c. chicken broth
1/4 c. mayonnaise
2 1/2 lb. potatoes, peeled, sliced thin rounds
1 med. sized onion, sliced thin

Melt butter in a shallow 2 quart microwave safe baking dish. Stir in flour until smooth, then gradually add broth until blended. Microwave uncovered on high 4-4 1/2 minutes until thickened; whisking once.

Stir in mayonnaise. Gently stir in potatoes and onion to coat. Cover with lid or vented plastic wrap. Microwave on high 16-18 minutes, rotating dish 1/4 turn twice, until potatoes in center or dish are almost tender when pierced. Let stand 10 minutes to complete cooking. Per serving 200 calories, 4 g protein, 25 g carbohydrates, 10 g fat, 21 mg cholesterol with butter, 7 mg cholesterol with butter. 234 mg sodium. Makes 8 servings.