Creamy Scalloped Potatoes

from Betty Crocker's Cookbook

(New and Revised Edition, fourth printing 1980)

2 pounds potatoes (about 6 medium)

3 T. margarine or butter

3 T. flour

1 tsp. salt

1/4 tsp. pepper

2-1/2 cups milk

1 small onion, finely chopped (about 1/4 cup)*

1 T. margarine or butter

Wash potatoes.  Peel if desired. Cut into thin slices (about 4 cups).

Heat 3 T. margarine in saucepan over low heat until melted.  Blend in flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce.  Top with remaining potatoes and sauce.  Dot with 1 T. margarine.  cover and cook in 325F oven for 40 minutes or in 350F oven for 30 minutes.** Uncover and cook until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.  (6 servings)

* I use dehydrated onions, just adding about 1 T. (dry) to the cream sauce before layering with potatoes.

**Here's where you have to plan --> Minimum cooking time = 90 minutes

Unpeeled potatoes make for a more rustic dish, but underneath all of those browned edges, these potatoes are so creamy.  I don't make them often, but Creamy Scalloped Potatoes are definitely a family favorite!!  I hope you'll enjoy them too!