Scalloped Potatoes

by Verlie Cox

8 Russet Potatoes, washed, peeled and thinly sliced. Set aside in medium size bowl
2 Yellow Onions, peeled and thinly sliced. Set aside in small bowl
10 Saltine Crackers, crushed Set aside in small bowl
2 tbsp Butter
1 cup Milk
Salt and Pepper to taste

1- Grease 9” x 13” baking dish, and prepare potatoes, onion and crackers as described in recipe.

2- In small sauce pan, over high heat, combine milk butter, salt and pepper. Bring to a boil, then reduce heat to low-medium, and allow mixture to boil steadily until just before it boils over. Reduce heat to low and simmer until recipe calls for further use of scalded Milk.

3- Meanwhile; cover bottom of dish with a thin layer of potatoes; a thin layer of onions; and, a thin layer of cracker crumbs. Repeat layering sequence until potatoes and onions are completely gone. Set aside.

2- Barely cover contents with scalded Milk, salt, pepper, and Butter. Bake 400° for 15 minutes, then 350° for 45 minutes until golden brown.