Scalloped Potatoes from Betty Crocker Cookbook

SCALLOPED POTATOES
from Betty Crocker's Cookbook

2 lbs. potatoes (about 6 medium)
1/4 cup finely chopped onion
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
2 1/2 cups milk

Heat oven to 350 degrees F.

Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

In greased 2 quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 Tbsp. onion, 1 Tbsp. flour, 1/4 tsp. salt, dash of pepper and dot with remaining butter. Heat mild just to scalding; pour over potatoes.

Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

4 to 6 servings.