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Scalloped potatoes recipe betty crocker cookbook

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Creamy Scalloped Taters -- (from Gloria Crocker's Cook book)

2 lbs taters (about 6 medium)
3 tablespoons of margarine or butter
3 tablespoons of flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 c milk
1 onion, finely chopped
1 tablespoons of margarine or butter

Cut taters into thin slices to determine about 4 cups.

Heat 3 tablespoons of margarine in saucepan over low heat until melted. Merge flour, pepper and salt. Prepare over low heat stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Preheat oven to 325F or 350F.

Arrange taters in greased 2-qt casserole in 3 layers, topping each one of the first couple of layers with 1/2 from the onion and 1/three of the white-colored sauce. Top with remaining taters and sauce. Us dot with 1 tablespoons of margarine. Cover and prepare in 325F oven 40 minutes or perhaps in 350F oven half an hour. Uncover and prepare until taters are tender, 60 to 70 minutes longer. Let stand five to ten minutes before serving.

Makes 6 servings.

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