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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.
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