Scalloped Potatoes II

Ingredients, directions and serving information for Scalloped Potatoes II.

• 6 russet potatoes, medium, 3 to 4 inch
• 1 cup onion
• 2 tablespoons margarine
• 4 tablespoons flour
• 1 teaspoon salt
• 1 dash black pepper
• 2 cups milk, non-fat

1. Wash hands with soap and water.
2. Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
3. Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
4. 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.
5. Repeat layers, making a total of 4.
6. Meanwhile heat milk over low heat.
7. Pour warm milk over all ingredients in casserole dish.
8. Bake at 350 °F for 1 hour.
9. Refrigerate leftovers within 2 hours.
10. Wash hands with soap and water.
11. Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
12. Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
13. Cook, stirring constantly, until slightly thickened. Remove from heat.
14. Add salt and pepper.
15. Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
16. Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
17. Repeat layers, making a total of 4.
18. Bake at 350 °F for 1 hour.
19. Refrigerate leftovers within 2 hours.