Light & Lovely Creamy Scalloped Potatoes

In a large saucepan of boiling salted water, cook sliced potatoes for 5 minutes or until slightly tender. Drain.

Meanwhile, in large skillet over medium heat, cook onion in chicken broth for about 4 minutes or until liquid has evaporated.

In a bowl, whisk together milk and flour, stir into onions. Bring to a boil, stirring as it thickens. Boil gently for 1 minute. Add salt, pepper to taste.

Combine sauce and potatoes, mixing gently but thoroughly. Pour into an 8-cup (2L) casserole dish. Cover with a lid or foil and bake in a 350ºF oven for 30 minutes or until potatoes are tender.

Uncover and sprinkle cheese over top, sprinkle lightly with paprika. Bake uncovered for 10 minutes or until cheese is melted and top is lightly browned. Serve.