Scalloped Potatoes II Tom & Kari
For Cheesy Scalloped Potatoes, prepare as directed below, except
reduce salt to 1/4 teaspoon. Stir 3/4 cup shredded American cheese into
thickened sauce until melted. If desired, sprinkle 1/4 cup shredded
American cheese over top before serving.
1/2 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 & 1/4 cup milk
3 medium potatoes, peeled and thinly sliced (3 cups)
1/2 teaspoon salt dash pepper
For sauce, cook onion in butter or margarine until tender.
Stir in flour, salt and pepper. Add milk all at once.
Cook and stir until thickened and bubbly.
Remove from heat.
Place half the sliced potatoes in a greased l-quart casserole.
Cover with half the sauce. Repeat the layers.
Bake, covered, in a 350-degree oven for 35 minutes.
Uncover; bake 30 minutes more or until potatoes are tender.
Let stand 5 minutes before serving.
4 servings.
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