Scalloped Potatoes
(from "Better Homes and Garden New Cookbook," c. 1989, pg. 403)
¼ c. chopped onion
2 Tbsp. Margarine or butter
2 Tbsp. all-purpose flour
1 ¼ c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)
For sauce, cook onion in margarine till tender. Stir in flour, ½ tsp.
salt, and 1/8 tsp. pepper. Add milk all at once. Cook and stir till
thickened and bubbly. Remove from heat. Place *half* the sliced potatoes
in a greased 1-quart casserole. Cover with *half *the sauce. Repeat
layers.
Bake, covered, in a 350 degree oven for 35 minutes. Uncover; bake 30
minutes more or till potatoes are tender. Let stand for 5 minutes. Serves
4.
*Cheesy Scalloped Potatoes:* Prepare as above, *except* reduce salt to ¼
tsp. Stir ¾ cup shredded *American cheese* into thickened sauce till
melted. If desired, sprinkle ¼ cup shredded American cheese over top before
serving.
No comments:
Post a Comment