Scalloped Potatoes

Mom's version of the classic potato dish was cheesy.

30 minutes to prepare, 50 minutes to cook

Makes 6 servings

Janice T. Watlington

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Ingredients

• 2 Tbsp. Butter or Margarine melted
• 2 Tbsp. Flour all purpose
• 1 1/2 cup Milk
• 1 tsp. Salt
• 1/4 tsp. Black Pepper ground
• 6 or 7 medium Potatoes peeled and sliced 1/4 inch thick
• 1 medium Onion sliced thinly
• 1/2 cup (4 oz.) Velveta thickly sliced
• 1/2 cup Bread Crumbs optional

Directions

Melt butter in small pan over low heat. Add flour, salt, and pepper and mix thoroughly. Add milk slowly, while whisking. Heat until bubbly. Remove from heat.

Arrange a layer of potato slices in a small, greased, casserole dish, topped by some onion slices. Pour some of the white sauce over this layer, then repeat two or three more times.

Pour the remainder of the sauce over the potatoes, then spread the pieces of cheese around the top. You may optionally Spread bread crumbs as well --- if used, this dish officially becomes Potatoes Au Gratin.

Bake uncovered in a 350 deg. F oven for 50 minutes, or until potatoes are soft to an inserted fork.