Scalloped Potatoes

• From: Canyon Ranch Cooks

Ingredients

• 3 medium russet potatoes, thinly sliced (about 3 cups)

• 3/4 cup thinly sliced onions

• 1 cup 2% milk

• 1 Tbs all-purpose flour

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 1 1/2 tsp melted butter

Directions

• Preheat oven to 425°. Lightly coat a 9" square baking dish with a small amount of canola oil.
• Place half of the potatoes in the dish and cover with onions. Top with remaining sliced potatoes.
• In a blender, combine milk, flour, salt, pepper and butter. Blend until well mixed. Pour over the potatoes evenly.
• Bake, covered, for 45 minutes. Remove cover and bake an additional 15 minutes or until potatoes reach desired crispness on top. Cut into 6 equal servings.