Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Medium-sized potatoes; pared and thinly sliced |
| ⅓ cup | Chopped onion |
| 3 tablespoons | Flour |
| 1½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 3 tablespoons | Butter or margarine |
| 2½ cup | Milk; scalded |
Put a third of the potato slices into a greased 2 quart casserole. Sprinkle with about a third of onion and a third of blended flour, salt and pepper.
Dot with 1 tablespoon of butter. Repeat layering twice, ending with butter.
Pour the hot milk over potatoes. Cover casserole. Bake at 350 degrees for 30 minutes. Remove cover; bake 60 to 70 minutes or until potatoes are tender. Remove from oven. Let stand about 5 minutes before serving. Makes about 6 servings.
Posted to recipelu-digest Volume 01 Number 374 by "Diane Geary" <diane@...> on Dec 16, 1997