perfect scalloped potatoes

I can't believe how good these turned out. Absolutely delicious and great reheated in a frying pan the next day (if there are any left!) This made a very large tray of scalloped potatoes, but they did not last long.

1/4 cup butter (or better still, use bacon fat!)
1⁄4 cup potato flour
1 3⁄4 cups chicken (or veggie) broth
1⁄4 cup mayonnaise
1 teaspoon salt
pepper to taste
5 large Yukon Gold potatoes, sliced very thin
paprika
(optional and NOT for low FODMaP's diet: add 1 onion, sliced thin)

Preheat oven to 350F. Butter a very large flat baking dish. I used my largest glass pyrex dish.
Slice your potatoes very thinly into a large bowl. I used a mandolin set at 3/16".
Melt the bacon fat or butter over low heat. Stir in potato flour and let it get bubbly. Add broth, mayonnaise, salt & pepper. Stir until heated over medium heat.
In the large bowl, mix sauce into the potatoes. If you are able to eat onions, stir them in now.
Spread evenly into buttered dish and sprinkle generously with paprika. I like to use hot Hungarian paprika, but if I'm cooking for Caty, I go with the wimpy stuff.
Bake in the middle of the oven until the potatoes are tender, the top ones are browned and bubbly. Give it 1 1/2 hours to be perfect!


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