Creamy Potato Casserole

Name: Creamy Potato Casserole
Yield: 2
Ingredients: 2 tablespoons of butter or margarine; 2 tablespoons of all-purpose flour; salt and black pepper to taste; 1 1/2 cups of milk; 1/2 kilogram of peeled and thinly sliced potatoes; 2 tablespoons of finely chopped onion; 2 tablespoons of finely chopped scallion; 1 tablespoon of butter or margarine

1
2 tablespoons of butter or margarine
2
2 tablespoons of all-purpose flour
3
salt and black pepper to taste
4
1 1/2 cups of milk
5
1/2 kilogram of peeled and thinly sliced potatoes
6
2 tablespoons of finely chopped onion
7
2 tablespoons of finely chopped scallion
8
1 tablespoon of butter or margarine

Ingredients

1
2 tablespoons of butter or margarine
2
2 tablespoons of all-purpose flour
3
salt and black pepper to taste
4
1 1/2 cups of milk
5
1/2 kilogram of peeled and thinly sliced potatoes
6
2 tablespoons of finely chopped onion
7
2 tablespoons of finely chopped scallion
8
1 tablespoon of butter or margarine

Directions

1
Preheat the oven to moderate temperature (170°F)
2
Over low heat, melt 2 tablespoons of butter or margarine
3
Add the flour, salt, and pepper, stirring until smooth and bubbly
4
Remove from heat
5
Add the milk
6
Heat until boiling, stirring constantly
7
In a refractory form greased with butter, place half the potatoes, half the onion, and scallion, and half the white sauce
8
Cover with the remaining ingredients in layers
9
Top with 1 tablespoon of butter or margarine broken into small pieces
10
Cover with a lid or aluminum foil and bake for 30 minutes
11
Remove the paper and bake until the potatoes are tender, about 30 minutes more
12
Serve 2 people.