Creamy Scalloped Potatoes -- (from Betty Crocker's Cookbook)

By alas14

Ingredients

• 2 lbs potatoes (about 6 medium)
• 3 tbsp margarine or butter
• 3 tbsp flour
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 c milk
• 1 onion, finely chopped
• 1 tbsp margarine or butter

Details

Servings 6

Preparation

Step 1

Cut potatoes into thin slices to measure about 4 cups.

Heat 3 tbsp margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Preheat oven to 325F or 350F.

Arrange potatoes in greased 2-qt casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tbsp margarine. Cover and cook in 325F oven 40 minutes or in 350F oven 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 - 10 minutes before serving.

Makes 6 servings.