5 lg. potatoes, peeled and thinly sliced
3/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
1 can (13 3/4 oz.) College Inn Chicken Broth
1/4 c. mayonnaise
1/8 tsp. salt
1/8 tsp. white pepper
Paprika

In a round 1 1/2 quart casserole layer potatoes, onions. In a medium saucepan, melt butter and stir in flour, cook until foamy. Gradually stir in broth and mayonnaise. Cook until sauce bubbles and thickens. Season and pour over potatoes. Sprinkle with paprika. Bake at 350 degrees for 1 1/4 hours or until potatoes are tender.