Serves: 5

1. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening.

2. Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly remove from heat.

3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Spread potatoes in casserole. Pour sauce over potatoes. Cut 1 tablespoon butter into small pieces sprinkle over potatoes. Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 30mg Sodium 500mg Carbohydrate 30g (Dietary Fiber 2g) Protein 6g % DAILY VALUE: Vitamin A 12% Vitamin C 12% Calcium 12% Iron 2% DIET EXCHANGES: 1 Starch 1 Vegetable 1/2 Skim Milk 2 Fat

Ham and Scalloped Potatoes: Stir 1 1/2 cups cubed fully cooked ham into potatoes before pouring sauce over potatoes in step 4.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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