Scalloped Potatoes Recipe- Ingrid

‎Preheat oven to 350F. INGREDIENTS: 6 tablespoons of margarine, 1/2 cup of flour, 2 large onions chopped, 1/2 cup of mayonnaise (we use Hellman's Olive Oi Mayo), 1/2 teaspoon salt, 3 1/2 cup of chicken stock (she uses parve Chicken Bouillon dissolved in hot water), 9-10 large Idaho potatoes, peeled and thinly sliced, freshly ground pepper, paprika, (she adds also sweet red paprika and a few twigs of fresh Rosemary). INSTRUCTIONS: In a large pot, melt the margarine and slowly add the flour, mixing all the time. Add the onions (will come out tasting a bit like sauteed), mayonnaise, salt and the chicken broth, dash of nutmeg and the rosemary twigs. Stir until smooth, and cook until it thickens (take out the twigs, the rosemary leaves will remain in the sauce). Spread a layer of the sauce in a shallow dish (or 9x13) sprayed with Pam Olive Oil Spray, then layer alternately the thinly sliced potatoes and the sauce (there will be a total of 3 layers of sauce and 2 of potatoes). Sprinkle top w/ Black Pepper and Paprika. Bake uncovered for about 1:15 to 1:30 hour (until golden brown). ADVISE: make 2 trays!!! You can always leave it in the fridge to warm up another time... but if our experience is a telltale... there will be none left!!!