SCALLOPED POTATOES & ONIONS

Ingredients:

5 large potatoes, peeled and thinly sliced (1qt.)
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (10 3/4 oz.) College Inn Chicken Broth
1/4 cup mayonnaise
3/4 teaspoon salt
1/8 teaspoon white pepper
Paprika

Preparation:

In a round 1 1/2 quart casserole, layer potatoes and onions. In a medium saucepan, melt butter or margarine 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 generously with paprika. Bake in a 350 degree oven for 1 1/4 hours or until potatoes are fork-tender and top is browned.

Ethel K. Brown (Teri August's Mom)