Scalloped Potatoes

Ingredients

6 medium potatoes
1/4 cup finely chopped onion
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon MSG
1/2 teaspoon pepper
1/4 cup Roberts Butter
2 1/2 cups Roberts Milk

Preparation

Wash, pare and slice potatoes thin. In a buttered 2 quart baking dish, arrange potatoes in 4 layers, sprinkling each layer with 1 tablespoon chopped onion, 1 tablespoon flour, 1/4 teaspoon salt, dash MSG and dash pepper; dot each layer with 1 tablespoon butter. Sprinkle top with remaining onion, salt and pepper and dot with remaining butter. Scald milk and pour over potatoes. Cover; bake at 350° for 30 minutes. Uncover and bake for 60 to 70 minutes longer, or until potatoes are tender and liquid is absorbed.

Yield: 4 to 6 servings

Notes:

A medium-size potato contains about the same number of calories as a large apple or a slice of bread.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.