1 tsp (5ml) salt
1/4 tsp (1.25ml) ground black pepper
3 tbsp (45ml) butter melted in 1 quart (1 litre) jug in microwave for 30 seconds, or heated in pan on stovetop
2 cups (500ml) milk
1 onion, sliced and separated into rings
4 - 5 medium-large new potatoes sliced very thinly
Blend flour and seasonings into melted butter, then gradually stir in milk and return to microwave or stovetop.
In microwave, cook on high for about 7 minutes, stopping every three minutes or so to stir - avoid boiling over and do not allow to become too thick.
On stovetop heat over medium-high heat and stir constantly with a whisk until thickened.
Layer onions and potatoes in large casserole to half total amount. Pour half of sauce on top and continue to layer remaining onions and potatoes. Add remaining sauce.
Bake in conventional oven at 350°F or 180°C for approximately one hour until browned and potatoes are tender.
Alternately, microwave on high, covered for at least 20 minutes until potato is cooked and top starts to brown. (time varies with model of microwave) Allow to stand for 10 minutes before serving.
Alternatives: Layer peas and/or finely chopped carrots between potato and onion layers.
Scalloped Potato with Fish Casserole Layer a fine fresh fish, roughly chopped (i.e. tilapia, red snapper, or cod) between the layers. (One deboned fillet per adult should be sufficient - you will need fewer potatoes). Use ground lemon pepper to finish and bake as above.