Recipe - Franks Nawlins Scalloped Potatoes

8 cup Potatoes raw, white,
thin cut or sliced up
6 tablespoon All purpose flour
2 teaspoon Salt
1 teaspoon Black pepper
1 cup Onion minced
One half cup Green onions finely
cut or sliced up
One half cup Parsley finely chopped
5 cup Milk scalded
2 tablespoon Butter (1 ounce)

First, take a 4quart casserole dish and butter the bottom and sides. Then
mix together well the flour, salt and black pepper, and preheat your oven
to 350F degrees. Next, take onethird of the Potatoes and make a layer on
the bottom of the casserole dish. Then sprinkle the slices gently with
onethird of the flour mixture. Then sprinkle on onethird of the onions,
green onions and parsley. [I'd mix these together well and then separate
into thirds.] Repeat this process until you "layer on" all the Potatoes,
flour, onions, green onions and parsley. Now, scald the milk and melt the
butter into it. And when thoroughly blended, gently pour the mixture
uniformly over the layer Potatoes. At this point, cover the casserole with
tightfitting aluminum foil and bake for 30 minutes. Then uncover the dish
and bake for another hour (or until the Potatoes are browned and tender).
Serve 'em piping hot! And you'd better have enough for seconds!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini