"The belly rules the mind."--Spanish Proverb

Scalloped Potatoes Recipe

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Lori Flax


3 Tbsp. vegetable oil
1/2 cup chopped onion
1/4 cup flour
3/4 tsp. salt
1/4 tsp pepper
1/8 tsp. Paprika
2 cups skim milk
2 pounds potatoes, peeled and thinly sliced (8 cups)


Heat oven to 350 Oil 2 quart casswerole lightly

Heat 3 Tbsp. oil in medium saucepan to medium high heat. Add onion. Cook and stir until tender. Stir in flour, salt, pepper, and 1/8 tsp. paprika. Stir in milk. Cook and stir on medium high heat until sauce comes to a boil and is thickened.

Layer one-third of the potatoes in bottom of casserole. Top with one-third of the sauce, Repeat layers twice. Cover.

Bake at 350 for one hour 15 minutes. Uncover. Bake 15 minutes until potatoes are tender. Sprinkle with paprika and parsley. .




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