Scalloped Potatoes II

6 russet potatoes
medium
3 to 4 inch (peeled and sliced into 1/4 inch slices)
1 cup onion (chopped raw)
2 tablespoons margarine
4 tablespoons flour
1 teaspoon salt
1 dash black pepper
2 cups milk
non-fat

Wash hands with soap and water.
Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
Repeat layers, making a total of 4.
Meanwhile heat milk over low heat.
Pour warm milk over all ingredients in casserole dish.
Bake at 350 °F for 1 hour.
Refrigerate leftovers within 2 hours.
Wash hands with soap and water.
Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
Cook, stirring constantly, until slightly thickened. Remove from heat.
Add salt and pepper.
Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
Repeat layers, making a total of 4.
Bake at 350 °F for 1 hour.
Refrigerate leftovers within 2 hours.

Favorite Recipes for Family Meals
Washington State University Extension