2 pounds potatoes (about 6 medium)

3 Tablespoons margarine or butter

3 Tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 c. milk

1 small onion, finely chopped (about 1/4 cup)

1 Tablespoon margarine or butter

 

Prepare potatoes. (see how below)

Cut into thin slices to measure about 4 cups

Heat 3 Tablespoons margarine in saucepan over low heat until melted. Blend flour, salt, pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constatnly. Boil and stir 1 minute.

 

Arrange potatoes, onions,  and white sauce in 2 quart casserole dish by layering or stir blending the potatoes, white sauce, and onions. Dot with margarine. (Orginal recipe says: Cover and cook in 325 oven 40 minutes, or in 350 oven 30 minutes, Uncover and cook until potatoes are tender, 60-70 minutes longer. let stand 5-10 minutes before serving.)

I cook it this way: 375 degree oven, uncovered, 1 1/2 hours. It makes it nice and crunchy on top. You may have to adjust your own oven.

 

Wash potatoes. Leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. For scalloped- slice thin.

 

Betty Crocker tip for baking potatoes: Scrub potatoes and if desired, rub with shortening for softer skins. Prick with fork to allow steam to escape.

 

 

*Potatotes should be kept in a cool dry place.

*A medium baked potatoe is only 90 calories!

*When shopping for potatoes, smell the bag before putting it in the cart. A bad potato will smell bad. Look for well-shaped smooth, firm potatoes with unblemished skins, free from discoloration.

*Amount for 4 servings: 1 1/2 pounds (about 4 medium)

*Ways to serve: Buttered, with salt and pepper... Seasoned with Bay leaf, caraway seed, dill, mint, poppy seed, or sage. Baked, creamed, fried, scalloped, or mashed.