Scalloped Potatoes

By cmcrobb

Ingredients

• 2 pounds russet potatoes
• 1/4 cup finely chopped onion
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 2 1/2 cup milk

Details

Servings 6

Preparation

Step 1

Heat oven to 350 degrees. Wash potatoes; pare thinly, cut into thin slices (about 4 cups)
In a 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 and bake 60 to 70 minutes longer. Let stand 10 minutes before serving.
(scald milk in microwave - 2 1/2 cups milk in 4 cup measuring cup - microwave on high for 8 minutes)