4 servings

James' Creamy Scalloped Potatoes

SUBMITTED BY: James Morvant

2 tbsp. butter
2 tbsp. flour
1 tsp. salt
Dash pepper
1-1/2 cup milk
1 lb. potatoes (3 or 4)
2 tbsp. fine chopped onions
1 tsp. butter


Melt butter, stir in flour, salt and pepper. Cook until smooth and creamy. Remove from heat. Stir in milk. Return to stove and heat to boiling, stirring constantly.

Grease 1 quart casserole. Layer half potatoes, all the onion, half the sauce. Add rest of potatoes and sauce. Dot with 1 tsp. butter.

Bake covered at 350 degrees for 30 minutes, then uncovered 35 minutes.