Recipe: Scalloped Potatoes II (Veganizable)

Veganized!

To veganize, substitute almond milk. Use pretend butter for breadcrumbs.

SCALLOPED POTATOES II

Serves 6

6-8 medium potatoes, pared and sliced thin (6 C)

¼ C onion, chopped fine

1/3 C flour

1 ½ tsp salt

1/8 tsp pepper

2 C milk

3 Tbsp fine buttered bread crumbs (see instructions in Basics section)

Preheat oven to 350^o. Place half the sliced potatoes in a greased 2 quart casserole. Top with half the onion, sift half the flour over, and sprinkle with half the seasonings. Repeat layering. Pour milk over all. If desired, sprinkle top with buttered bread crumbs. Cover and bake for 1 ¼ -1 ½ hours, then uncover and bake 15 minutes longer.