Recipe(tried): Buttermilk Scalloped Potatoes (with green onion and cheese variation)

BUTTERMILK SCALLOPED POTATOES

2 very large baking potatoes, thinly sliced
1/4 cup flour
1 teaspoon salt
1 medium onion, chopped
2 tablespoons butter
2 cups buttermilk
salt and pepper, to taste

Peel potatoes and slice very thin (about 1 quart when sliced). Combine salt and flour and dredge potato slices in that. Place in 9x13-inch baking dish; set aside.

Saute onion in butter until tender, then add buttermilk to pan just long enough to warm but not boil. Pour mixture over potatoes, sprinkle with pepper or paprika.

Bake in 350 degree F oven for 1 hour or until tender.

VARIATION:
I used one bunch of fresh green onions... added color to the dish. I placed half of the potatoes in dish, green onion and then layer of shredded cheddar cheese, then rest of potatoes and green onions. Then poured mixture over potatoes. Just before serving, I topped the casserole with more shredded cheese.