Scalloped Potatoes
Source: Better Homes and Gardens

¼ cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1½ teaspoons salt
⅛ teaspoon pepper
2½ cups milk
5 large potatoes, peeled and thinly sliced (5 cups)

Preheat oven to 350°.

To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1½ teaspoons salt, and ⅛ teaspoon pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2-quart casserole. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350° oven 45 minutes, stirring once. Uncover; bake about 30 minutes more or till potatoes are done.

Cheesy Scalloped Potatoes:
Prepare Scalloped Potatoes as above, except reduce salt to 1 teaspoon; stir ¾ cup shredded American cheese into sauce till melted.


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