Scalloped Potatoes

The texture of these scalloped potatoes is so velvety smooth. Making the sauce first, eliminates that graininess and raw, starchy taste.

3 Tbs. butter
3 Tbs all-purpose flour
1-1/2 tsp salt, optional
1/4 tsp. pepper

3 cups milk

9 medium potatoes (3 pounds)
1 medium onion, sliced thin
2 tsp. parsley flakes or 4 Tbs. fresh parsley

In 2-quart saucepan over medium heat, melt butter.
Stir in flour, salt and pepper until blended; continue cooking 2 minutes, stirring constantly.
Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly.
Remove saucepan from heat; set aside, stirring occasionally to prevent a skin from forming on surface of sauce.

Peel potatoes.
With sharp knife, slice potatoes to uniform thickness, about 1/8 of an inch, so they cook in the same amount of time.
In greased 2-quart casserole, arrange half the potatoes; half the sliced onions, and half of the parsley; pour half the sauce on top.
Repeat with remaining potatoes, onion, parsley, and sauce.

Cover casserole; bake in 350 degree oven 1 hour.
Uncover and bake 1 hour longer or until potatoes are fork-tender and top is browned.

Yield: 10 servings.

JACQUELINE'S COOKBOOK