Scalloped potatoes #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes (about 2 pounds) |
| 3 | tablespoons | Margarine or butter |
| 1 | small | Onion; finely chopped, (about 1/4 cup) |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2½ | cup | Milk |
| 1 | tablespoon | Margarine or butter |
Directions
From: "Carole A. Walberg" <walberg@...> Date: Wed, 3 Jul 1996 20:05:56 -500 Recipe By : Betty Crocker's Cookbook Heat oven to 350 degrees. Grease 2-quart casserole. Prepare potatoes as directed. Cut into enough thin slices to measure about 4 cups. Heat 3 tablespoons margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole; pour sauce over potatoes. Dot with 1 tablespoon margarine. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. 6 SERVINGS; 240 CALORIES PER SERVING.
EAT-L Digest 2 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .