Church Supper Potatoes

• 1 clove garlic, peeled and halved
• 4 medium-size Russet baking potatoes, peeled (2 lb.)
• 3 Tbsp. all-purpose flour
• 1/2 tsp. each: salt and black pepper
• 1 c. thin strips yellow onion
• 2 strips bacon, diced and cooked
• 2 Tbsp. unsalted butter, melted
• 1 1/2 c. low-fat (1% milk-fat) milk, heated

1. Preheat oven to 375u0b0.
2. Grease bottom and sides of a 13 x 9 x 3-inch baking dish and rub with the garlic clove.
3. Thinly slice potatoes and quickly place in large bowl of ice water.
4. In a cup, mix the flour, salt and pepper.
5. Drain the potatoes and arrange 1/2 of them in the dish.
6. Top with onions, flour mixture, bacon and the remaining potatoes.
7. Brush with the butter, then pour milk over all.
8. Cover and bake 45 minutes.
9. Uncover and bake 15 minutes more or until tender.

clove garlic, baking potatoes, flour, salt, thin strips yellow onion, bacon, unsalted butter, lowfat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000129 (may not work)