6       tablespoons margarine
28 ounces chicken stock
½     cup potato starch
2       large onions, chopped
½      cup mayonnaise
½      teaspoon salt
8 to 10 potatoes, peeled and thinly sliced (about 1/4-inch or less thick)

Preheat oven to 350 degrees.  Spray a 9-by 13-inch glass or ceramic baking dish with nonstick cooking spray. In large pot, melt the margarine over medium-high heat.  Add the potato starch, stirring constantly. Add the onions, mayonnaise, salt, and chicken stock.  Stir until smooth.  Cook until the sauce thickens. With a ladle, place a layer of the sauce into the bottom of the prepared pan.  Spread a layer of overlapping potatoes.  Top with a layer of sauce.  Repeat, alternating with layers of potatoes and sauce.  There should be a total of three sauce layers and two potato layers, with sauce on top.
Sprinkle the top layer with pepper and paprika.  Bake uncovered for 1½ hours or until golden.

Yield : 10 – 12 servings