Recipe - Scalloped Potatoes By Lee Ann Hamm

About 8 to 10; (more if
desired) mediumsized
potatoes
6 tablespoon Oleo
6 tablespoon Allpurpose flour
1 teaspoon Salt
One fourth teaspoon Pepper
5 cup Milk
2 Onions; chopped fine

Wash and slice potatoes and set aside. Dice up your onions.

Heat the oleo until melted on low to medium heat, then add flour, salt and
pepper. Cook this on low heat , stirring constantly, until mixture is
smooth and bubbly. Remove from heat and stir in milk. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.

Spray a large casserole wth nostick spray. Layer potatoes, onions and some
sauce. Continue in this manner ending with sauce. Dot with oleo, to keep it
from boiling over.

Cover and bake at 350ø for 30 minutes. Uncover and bake until potatoes are
tender, about 60 to 70 minutes more. Let stand for 5 to 10 minutes before
serving.

Microwave directions: Arrange in greased casserole as above, but if you
microwave it, I usually have to microwave the dish on HIGH (covered), for
about 1 hour.

Posted to BakeryShoppe Digest by Lee Ann Hamm lhamm@premier.net on Feb
02, 1998