Norma Bowen's Scalloped Potatoes for 12

Servings: 12 (1 cup each serving)

Weight Watchers® Points per serving: ?


1 stick plus 2 tablespoons butter
10 tablespoons plain flour
5 cups milk
3 tablespoons salt
1/3 teaspoon pepper
1/3 teaspoon paprika
5 pounds potatoes, sliced thin
3/4 pound onions, sliced thin
2 tablespoons parsley flakes


Over low heat, melt the butter.

Add the flour and heat while stirrin, until lightly browned.

SLOWLY add the milk, then the salt, pepper, and paprika.

Cook, stirring constantly over medium heat until thickened. Set aside until potatoes are prepared.

Boil the potatoes, onions, and parsley for 5 mintues.

Drain and arrange a layer of potatoes and onions in a buttered casserole dish or disposable pan. Cover with sauce, and repeat until all potatoes and sauce are used.

Bake at 400 degrees for 35 minutes.

Note: This will fill a 9X11.5X2.5 inch disposable aluminum pan.
Note: Preparation time for potatoes is 50 mintues from beginning peeling to draining.

Source: Kitchen Khemistry by Norma Bowen, February 1988