Scalloped Potatoes 2
2 pounds Potatoes (about 6 medium)
1/4 cup finely chopped onion
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
2 1/2 cups milk
Heat oven to 350 degrees. Wash potatoes; pare thinly and remove eyes. Cut
Potatoes into thin slices to measure about 4 cups. In greased 2-quart casserole,
arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1
tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash Pepper and dotting
each with 1 tablespoon butter. Sprinkle top with remaining onion, salt and
Pepper and dot with remaining butter. Heat milk just to scalding; pour over
potatoes. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until
potatoes are tender. Let stand 5 to 10 minutes before serving.