Title: Scalloped Potatoes #3
Categories: Vegetable
Yield: 4 Servings

3	tb	Butter
2	tb	Flour
1 1/2	ts	Salt
1/2	ts	Pepper
3	c	Milk
6	md	Potatoes; pared and thinly sliced
2	tb	Chopped onion

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.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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