Creamy Scalloped Potatoes For Two
,
2 tbsp Butter or margarine
2 tbsp All-purpose flour
1/2 tsp Salt
1/8 tsp Pepper
1-1/2 C Milk
2 lg Potatoes, peeled and thinly sliced
2 tbsp Finely chopped onion
In a small saucepan over low heat, melt butter. Stir in flour, salt and
pepper until smooth and bubbly. Gradually add milk, stirring constantly.
Bring to a boil; boil for 2 minutes. Remove from the heat.
In a greased 1-quart baking dish, layer half of the potatoes. Add the
onion and half of the sauce. Top with remaining potatoes and sauce.
Cover and back at 350 degrees for 35-40 minutes or until potatoes are
tender.
Yield: 2 servings

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