Scalloped Potatoes

I pulled this recipe out of a huge paper bag filled with old recipes. It’s from the October 1990 issue of Good Housekeeping magazine. Can you believe that? Of course, it’s been buried all these years so how could I use it? I’m so thankful that now I can find it when I need it.

Scalloped Potatoes

3 tablespoons margarine or butter
1 small onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ cups milk
¼ lb sharp Cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ teaspoon paprika

About 1 ½ hours before serving:

Preheat oven to 375 degrees.

In a saucepan over medium heat, in hot margarine or butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in ¼ cup shredded cheese.

In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender.

Makes 6 servings, about 255 calories each.