Vegetables & Sides |
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Scalloped Potatoes - 1996
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Melt butter, stir in enough flour (should not be as thick as paste). Add milk and heat. This mixture will not thicken. Slice the potatoes into a flat pan and season. Add the diced onions. Add enough milk to cover the potatoes. Bake at 350 for 1 1/2 hours or until thick.
- 3 Tablespoons Butter
- Enough Flour
- 2 Cups Milk
- 1 Small Onion -- Diced
- Salt
- Pepper
- Several Potatoes
PREPARATION
Melt butter, stir in enough flour (should not be as thick as paste). Add milk and heat. This mixture will not thicken. Slice the potatoes into a flat pan and season. Add the diced onions. Add enough milk to cover the potatoes. Bake at 350 for 1 1/2 hours or until thick.
