Scalloped Potatoes

Serves 4 to 6 as a side dish

½ cup flour

½ tsp salt

¼ tsp paprika or to taste

¼ tsp freshly ground black pepper

4 baking potatoes, peeled and sliced thin

1 small onion, thinly sliced

4 tbsp butter

1 ½ cups milk, scalded

Preheat oven to 350 degrees F.

1. Coat a 2-quart/1-liter baking dish with or oil.
2. In a small bowl, combine the flour, salt, pepper and paprika.
3. Arrange the potatoes and onions in the dish in 4 layers, sprinkling the flour mixture over each layer, and dotting the butter on top of each layer.
4. Add the milk to the dish. The liquid should nearly cover the potatoes.
5. Cover the dish and bake for 30 minutes. Uncover and bake for another 50 to 60 minutes until the potatoes are fork-tender and the tops are crisp.
6. Remove from the oven and let stand for a few minutes before cooking.

Adapted from: Prevention’s “The Healthy Cook” (with apologies for the added fats).

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