This recipe was given to me by my Grandmother Gaudette. When I think about the family getting together for Sunday dinners, I think about all the good combinations of side dishes prepared. Scalloped Potatoes are a welcome change to plain ol' mashed potatoes.
- 6 to 8 potatoes (about 3 lbs.)
- 3 large onions, chopped
- 3 T. flour
- 1-1/2 t. salt
- 1/4 t. pepper
- 2 cups milk scalded
- 4 T. butter or margarine
Pare and slice potatoes very thinly. (We like to use our P Chef mandolin for slicing potatoes & onions)
Cook in boiling water 5 minutes. Drain water. Layer potatoes with onions in 2 quart baking dish. Add a sprinkling of flour, salt, pepper and margarine between layers. Pour milk over mixture and cover.
Bake covered at 350 degrees for 40 minutes. Uncover and bake until potatoes are tender and top is slightly browned.