These have a baked potato flavor. Thoroughly scrub and rinse potatoes so you can eat the skins. You will find that the skins add interest to the appearance of the dish and are in the credit column of good nutrition.
Turn on over at slow (300*F). Grease a 1-1/2 quart casserole. Scrub potatoes vigorously and rinse well, cut away ends and any bruises or flaws; slice very thin: 4 medium size potatoes.
Melt in saucepan: 2 tbsp. butter or margarine
Add, stirring until combined: 3 tbsp. all-purpose flour
1-1/2 tsp salt
1/8 tsp. pepper
Gradually add, stirring constantly:
2-1/2 cups milk
Continue cooking about 5 minutes, or until thick, stirring constantly. Combine sliced potatoes and sauce; pour into casserole, cover. Bake 1 to 1-1/4 hours. Uncover and continue baking 20 to 30 minutes, or until potatoes are done and top is browned. Serves 6.
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