Scalloped Potatoes

3 Tbsp. / 45 mL Butter or Margarine
3 Tbsp. / 45 mL All-Purpose Flour
3 Tbsp. / 45 mL Watkins Cream Soup Base
1/2 teas. / 2.5 mL Salt
1/4 teas. / 1.2 mL Watkins Black Pepper
2-1/2 Cups / 625 mL Milk
6 to 8 Medium Potatoes, peeled and thinly sliced (about 6 cups / 1.5 liters)
2 Tbsp. / 30 mL Watkins Onion Flakes (rehydrate with 2 Tbsp. / 30 mL Water)

Melt butter in medium saucepan; stir in flour, Cream Soup Base, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and slowly stir in milk. Return to heat and heat to boiling, stirring constantly; cook for 1 minute. Arrange one third of potato slices in 2-quart / 2-liter casserole. Top with one third of the onions, then one third of sauce. Repeat layering. Cover and bake at 325ºF / 165ºC for 40 minutes. Uncover and bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. Makes 6 servings.

Nutritional Information Per Serving:
Calories 410, Protein 10g, Carbohydrates 70g, Sodium 520mg, Fat 11g, Saturated fat 6g, Cholesterol 33mg, Dietary fiber 6g

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.