Recipe: Scalloped Potatoes (1977)

SCALLOPED POTATOES

6 to 8 potatoes (about 3 pounds)
3 large onions, sliced thin
3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups milk, scalded
2 tablespoons butter or margarine

Pare and slice potatoes very thinly; par. boil in boiling salted water in large saucepan 3 minutes; drain.

Layer potatoes and onions in a 10-cup baking dish, sprinkling flour, salt and pepper between layers; pour milk over potatoes; dot with butter; cover.

Bake in a moderate oven (375 degree F) for 45 minutes; uncover.

Bake 15 minutes longer or until potatoes are tender and top is browned slightly.

VARIATION:

FOR CREAMIER POTATOES:
Add 1/2 cup scalded cream the last 5 or 10 baking minutes.

Makes 6 to 8 servings
From: Recipelink.com
Source: Family Circle magazine, January 1977