Creamy Scalloped Potatoes
Source of Recipe
newspaper
Recipe Introduction
6 Servings
List of Ingredients
6 medium boiling or baking potatoes (2 pounds)
3 tablespoons butter
1 small onion (1/4 cup) -- finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon butter Recipe
Heat oven to 350�. Grease bottom and side of 2-quart casserole with shortening. Scrub potatoes; peel if desired. Cut into enough thin slices to measure about 4 cups. Melt 3 tablespoons margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon margarine. Cover and bake 50 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
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