Scalloped Potatoes

From Jan Neumann.

2 medium potatoes, peeled and sliced thinly
1 small onion, finely chopped
2 teaspoons flour
salt and pepper
1 1/2 cups milk or light cream
3 tablespoons butter or margarine
2 tablespoons Parmesan cheese, freshly grated


  1. Butter two individual au gratin dishes or one larger one (I use one). Preheat oven to 350 degrees.
  2. Place half the potatoes in the dish. Scatter the onion over; sprinkle with flour, salt, and pepper.
  3. Heat the milk to simmer (little bubbles appear around the edge of the pan). Place remaining potato slices in the dish. Pour over the milk, dot with butter, and sprinkle with cheese.
  4. Bake for 45 to 60 minutes or until the potatoes are tender and lightly browned.