Scalloped potatoes #3

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
2 tablespoons Flour
1½ teaspoon Salt
½ teaspoon Pepper
3 cups Milk
6 mediums Potatoes; pared and thinly sliced
2 tablespoons Chopped onion

Directions

Preheat oven to 350 degrees. Butter a 2 qt casserole. Make a basic white sauce of butter, flour, salt, pepper & milk. Place half the potatoes in casserole. Cover with half the onion and half the sauce. Repeat layers.

Cover and bake about an hour. (I like to cook it a bit longer, about 1 hour and 15 minutes before uncovering it.) Test to make sure potatoes are almost, but not quite, fork tender. Uncover and bake 30 minutes longer.

Serves 4-6 (the recipe says...I say 4 max!). Better Homes & Gardens, 1968 edition.

Left over cooked ham layered in the middle makes it almost a one dish meal, and is a good addition...tho I usually serve this with ham to begin with.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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