4-6 med. potatoes
1 lg. onion, thinly sliced
Salt and pepper to taste
2 tbsp. all-purpose flour
1/4 c. (1/2 stick) butter, cut in pieces
1 1/2 c. milk (or use half milk and half cream), approximately (scalding optional)

COOK'S NOTES: Leave peel on potatoes for added nutrition.

Preheat oven to 325 degrees. Butter a 2-quart casserole or baking dish. Peel and thinly slice potatoes and drop into a bowl of cold water. (See tips.) Drain and pat dry with paper towel. Scald milk, if desired (See tips.)

In prepared dish, make alternate layers of potatoes and onion, beginning and ending with potatoes, and seasoning between layers with salt, pepper, flour and dots of butter. Pour in milk, using just enough to cover potatoes. Cover with a buttered piece of foil or parchment paper and bake in a 325 degree oven for 45 minutes, uncover and continue to bake for 30 to 40 minutes or until potatoes are tender and the top is nicely browned and most of the liquid has been absorbed.

Serve at once or cool to room temperature, cover and refrigerate. When ready to serve, uncover, bring to room temperature and reheat in a low oven. Yield: Makes 4 to 6 servings.

VARIATIONS: Leftover ham is a perfect addition to scalloped potatoes. Follow basic recipe, using a 2 1/2 quart casserole and layering 2 cups diced cooked leftover ham with the potatoes and onions. Add milk and bake as previously directed.

The perfect accompaniment to a roast pork, or ham, potatoes au gratin, prepared with the addition of Jarlsberg or Gruyere cheese and beef or chicken broth in place of or as part of the cooking liquid, will be a welcome addition to any menu, especially at holiday time.