Scalloped Potatoes
From the kitchen of Lois Welton
2 tablespoons corn starch
2 cups of milk
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
6 med. potatoes, peeled and thinly sliced
3/4 to 1 cup shredded sharp cheddar cheese
Mix corn starch with small amount of the cold milk, add to the remaining milk.
Cook in the microwave,
in a quart size Pyrex measuring cup, stirring a couple of times until it thickens. Add butter, salt, pepper and cheese.
Place sliced potatoes in a two quart casserole, mix with cheese sauce.
Bake at 350° for one hour, uncovered.
Nana's Tip: For scalloped potatoes without cheese, substitute cheese and corn starch mixture with a can
of cream of mushroom soup, 3/4 cup of milk, 1/2 bell pepper chopped, 1/2 onion chopped and salt and pepper.
As an option, place small amount of grated cheese on top for the last 15 minutes.
Always peel and slice the potatoes as the last step. If the peeled potatoes sit too long they will turn black.