To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1 1/2 tsp. salt, and 1/8 tsp. pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2 quart casserole.

Scalloped Potatoes 1 clove garlic, peeled and halved 4 medium russet potatoes, peeled (2 lbs) 3 Tbs. flour 1/2 tsp. salt 1/2 tsp. black pepper 1 cup thin strips yellow onion 2 strips bacon, diced and cooked, optional 2 Tbs. unsalted butter, melted 1-1/2 cups milk, heated Preheat oven to 375. Grease

Serving Size : 4 4 large potatoes - peeled and thinly sliced 1 small onion -- minced 3 tablespoons white flour 1/4 cup butter -- melted 1 1/2 cups milk 1/4 teaspoon paprika Salt Black pepper 3 tablespoons chopped parsley (optional) Heat oven to 350°F. Peel and slice potatoes into 1/4"

More cheddar cheese or Swiss cheese may be substituted for cream cheese if desired. Minced green pepper and onion are good in this also. This recipe freezes well, so you may wish to use half, and freeze the other half for use later. Thaw potatoes and drain liquid. Mix remaining ingredients, other

A delicious Amish recipe for cheesy scalloped potatoes. We also add ham to this recipe. Yum.

Preheat oven to 350 degrees. Boil potatoes in a pot; sprinkle table salt into the pot. Don't overcook the potatoes; remove from heat when potatoes are firm, but not mushy. While potatoes are boiling, cook butter in saucepan. When butter melts, add onions and let them simmer (don't burn).