Scalloped Potatoes

2 pounds potatoes (about 6 medium)

¼ cup finely chopped onion

3 Tablespoons flour

1 teaspoon salt

¼ teaspoon pepper

4 Tablespoons butter

2½ cups milk (1% lowfat is fine)

  1. Heat oven to 350°.
  1. Pour milk into a 1 quart microwave-safe glass measuring cup. Heat milk just until scalded, or almost boiling. This takes at least 7 or 8 minutes.
  1. Peel potatoes and rinse. Slice potatoes very thinly. If you aren’t making this dish right away, put potatoes into a bowl of cold water so they don’t turn brown. Drain well before using.
  1. Lightly grease a 2 qt. casserole dish with butter or cooking spray.
  1. Place ¼th of the sliced potatoes in the baking dish. Sprinkle with 1 Tablespoon onion, 1 Tablespoon flour, ¼ teaspoon salt, dash of pepper, and dot with 1 Tablespoon butter. Repeat these layers 2 more times. Place the last ¼ of the potatoes on top, but sprinkle only with onions, salt, pepper, and butter.
  1. Check milk to see if it is still almost boiling hot. If not, microwave a few more minutes. Pour the hot milk over the potatoes.
  1. Cover the dish with foil. Bake 30 minutes. Remove foil. Bake 60 to 70 minutes longer or until potatoes are tender when you insert a fork into them.
  1. Let potatoes stand about 5 to 10 minutes before serving. This allows the milk to be fully absorbed. Makes 4 to 6 servings. Enjoy!!

Note: For easier cleanup, place a large piece of foil under the baking dish in the oven in case the milk goes over the side of the dish.

Milk can also be heated on the stovetop in a saucepan. However, there will most likely be a brown residue on the bottom of the pan which is tougher to clean than when the milk is heated in the microwave.