5 lg. potatoes, sliced
3/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
1/4 c. mayonnaise
3/4 tsp. salt
1/2 tsp. pepper
1 (13 3/4 oz.) can College Inn chicken broth

Layer potatoes and onions in 1 1/2 quart casserole dish. In saucepan, melt butter, stir in flour and cook until frothy. Stir in broth, mayonnaise, salt and pepper. Cook, stirring constantly until sauce bubbles and thickens. Pour over potatoes and sprinkle with paprika. Bake at 350 degrees for 1 1/4 hours. Serves 4 to 6.