NO-CURDLE SCALLOPED POTATOES

"Baking the potatoes dry before adding the milk keeps them from curdling."

5 russet potatoes (about 1 3/4 lbs.)
3 tablespoons all-purpose flour
salt and freshly ground pepper, to taste
3 1/2 tablespoons butter
2 tablespoons finely chopped onion, optional
2 cups hot milk

Preheat oven to 350 degrees F. Grease a shallow 1 1/2-quart baking dish.

Peel and thinly slice potatoes (you will need about 6 cups).

Place half the potatoes in baking dish. Sprinkle with l 1/2 tablespoons of the flour and sprinkle with salt and pepper. Dot with 1 1/2 tablespoons butter. If onion is used, place on top of butter. Repeat with remaining potatoes, flour, salt, pepper and butter.

Bake for 15 minutes.

Remove from oven. Add hot milk and carefully stir. Bake 1 hour longer or until potatoes are tender.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Potaotes! Easy Ideas, American Cooking Guild, Current, Inc., 1997