5 lg. potatoes, pared and thinly slices (1 qt.)
3/4 c. chopped onions
3 tbsp. butter
1/4 c. all purpose flour
1 (13 3/4 oz.) can College Inn chicken broth
1/4 c. mayonnaise
3/4 tsp. salt

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 a preheated moderate oven 350 degrees for 1 1/4 hours. Serves 4.