5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
2 c. shredded cheddar cheese
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.
In a greased 2-1/2-qt. baking dish, layer half of the potatoes and onion. Pour half of the sauce over. Sprinkle with half of the cheese. Repeat, ending with the cheese.
Cover and bake at 325 degrees for 2 hours or until tender.
Tip: You can make these potatoes without the cheese but being a cheese lover, I always add it. I also like it with more sauce so I either reduce the amount of potatoes or 1 1/2 times the sauce. You can also make this in the crock pot. It takes about 6-7 hours to cook. We love this recipe!
Update: 12 medium potatoes with 1/2 large onion. For the sauce, 1 1/4 sticks butter, 2/3 c. Flour, 5 chicken bullion cubes with 5 cups water and 5 Tbl. Mayo. And several handfuls of cheese... Perfect!:)
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