CALLOPED POTAtoes
To keep scalloped potatoes smooth and creamy,
combine potato slices with thin cream sauce.
For 4 or 5 medium size potatoes, thinly
sliced, melt 4 tablespoons butter in saucepan. Add 2 tablespoons flour and
blend. Add 2 cups milk; cook and stir until smooth and thickened. Season
well with salt and pepper.
Arrange half the potatoes in a buttered
casserole. Add 1 diced onion. Add half the sauce and repeat. Sprinkle top
with paprika. Cover and bake at 250 degrees for 30 minutes. Uncover and
continue to bake for 30 to 45 minutes or until potatoes are tender and top
lightly browned
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