Scalloped Potatoes

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or margarine and set aside.

Peel and thinly slice the potatoes to approximately 1/8-inch thickness, and finely chop the onions. Set both aside.

In a medium saucepan over medium heat, melt the butter and sauté the chopped onions and grated garlic until softened and translucent, about 3-4 minutes.

Whisk the flour into the butter and onion mixture to form a roux, cooking for 1-2 minutes. Gradually pour in the milk while whisking continuously until the sauce is smooth and begins to thicken.

Season the cream sauce with salt, coarsely ground black pepper, and paprika, stirring to combine. Remove from heat and stir in mayonnaise until fully incorporated.

Arrange half of the sliced potatoes in an even layer in the prepared baking dish, then pour half of the cream sauce over the top. Repeat with the remaining potatoes and sauce.

Sprinkle the top with a light dusting of paprika and salt and pepper to taste. Cover the baking dish tightly with aluminum foil.

Bake covered for 45 minutes, then remove the foil and continue baking for an additional 20-25 minutes until the potatoes are tender and the top is golden brown. Allow to rest for 10 minutes before serving.