Scalloped Potatoes

• 3 lb. potatoes
• 4 medium onions, thinly sliced
• 3 tsp. salt
• boiling water
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/4 tsp. pepper
• 1/8 tsp. paprika
• 2 1/4 c. milk
• 2 Tbsp. chopped parsley

1. Preheat oven to 400u0b0.
2. Lightly grease a 2-quart casserole. Wash, pare and thinly slice potatoes; measure 8 cups.
3. Cook potatoes and onions, covered in small amount of boiling water, with 2 teaspoon salt, for about 5 minutes or until slightly tender.
4. Drain.
5. Melt butter or margarine in saucepan; remove from heat.
6. Stir in flour, pepper, paprika and remaining salt until smooth.
7. Blend in milk.
8. Cook, stirring, over medium heat to boiling point or until thickened and smooth.
9. In prepared casserole, layer one-third of potatoes and onions; sprinkle with 1 tablespoon parsley.
10. Top with one-third of the sauce.
11. Repeat, then add remaining potatoes and top with remaining sauce.
12. Bake, uncovered, for 35 minutes, or until top is browned and potatoes are tender when pierced with fork.
13. Serves 6 to 8.

potatoes, onions, salt, boiling water, butter, flour, pepper, paprika, milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889244 (may not work)