Scalloped Potatoes's
Diana's favorite. No sauce to make! Only a mix could be faster
Ingredients
| Ingredients | |
|---|---|
| 2 lbs | potatoes |
| ¼ C | finely chopped onion |
| 3 T | flour |
1 tsp |
salt |
| ¼ tsp | pepper |
| ¼ C | butter or margarine |
| 2½ C | milk |
Preparation
Heat oven to 350o. 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.
4 to 6 servings.