5 large potatoes, peeled and thinly sliced
3/4 c. chopped onion
3 T. butter
1/4 c. flour
1 3/4 c. chicken broth
2 T. mayo
3/4 t. salt
1/8 t. pepper
1/2 c. cheddar cheese (optional)
In a greased 2 1/2 qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter. Stir in the flour until smooth. Gradually add broth, mayo, s&p. Cook and stir for 2 mins or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees for 2 hours or until tender.
Cook's Note: This recipe is quite forgiving. I used more than 5 potatoes...so I made slightly more sauce...but it wasn't enough to cover all the potatoes I'd peeled - so I opened a can of evaporated milk and poured the entire can over the potatoes. I then baked for 3 HOURS!!! I added cheddar cheese to the top of half of the pan at the last minute. There was plenty of sauce, and they were fantastic!