Scalloped Potatoes

By á-46246

From The New Good Housekeeping Cookbook © 1963

Ingredients

• 2 tbsp. snipped parsley
• 1 1/2 cups thinly sliced onions
• 4 1/2 cups thinly sliced, pared white potatoes
• 3 tsp. salt
• 3 tbsp. butter or margarine
• 7 tsp. flour
• 1/8 tsp. pepper
• 1/8 tsp. paprika
• 1 3/4 cups milk

Details

Adapted from bing.com

Preparation

Step 1

1. Start heating oven to 400°F. Bring 1 inch water to boil in covered saucepan. Grease 1 1/2 quart casserole. Prepare parsley, onions, potatoes.

2. To boiling water, add onions, potatoes, 2 tsp. salt; boil, covered, 5 minutes. Drain

3. Meanwhile, in double boiler or skillet, over very low heat, melt butter. Stir in flour, 1 tsp. salt, pepper, paprika, then milk. Cook, stirring constantly, until smooth and thickened.

4. In casserole, arrange one third of potatoes and onions; sprinkle with half of parsley; pour on one third of sauce. Repeat with another third of potatoes and onions, rest of parsley, and half of remaining sauce. Now add rest of potatoes and sauce. Bake, uncovered, 35 minutes, or until tender and brown.