Scalloped Potatoes (and ham)

6 potatoes, thinly sliced 1 onion, chopped

¼ cup minced parsley 3 T. margarine

2 T. flour 1 tsp. salt

¼ tsp. pepper 1 ¾ cups milk

Directions:  Thinly slice potatoes.  May use mandolin slicer.   Place half of potatoes 

in greased casserole.  Sprinkle half of onion and parsley over potatoes.  

Melt butter in saucepan.   Add flour, salt, and pepper to make a roux.  Add milk.  

Bring to a boil; stirring constantly.  Pour half of mixture over potatoes.   Repeat a 

layer of remaining potatoes, onions, parsley and sauce.  

Bake at 350 degrees for 1 ½ hours…2 hours or more if seeking more of a crust.

Comment:  This is Mom’s recipe.  If adding ham, delete salt.

May wish to double the sauce and add a few more potatoes for a larger batch.

I add some minced garlic to my version. A Jacqui Romer-Sensky favorite!