Au gratin Potatoes

Hello one & all...spent a glorious afternoon at the county park with a number of friends and their families. Decided yesterday that the day was going to be too beautiful to pass on and made a slew of phone calls. 7 adults and more than 15 children aged 7 months to 13 years descended on the local playground. What a wonderful time! Fellowship, healthy play and sunshine. Everyone brought their own lunch and sunscreen and came and went as suited them. I couldn't have asked for a nicer way to spend the afternoon. Mu children asked, on the way home, if we could get everyone together like that every week come summer. Got me to thinking that it might just work to pick a specific weekday...say Wednesdays...and simply pick a new spot each week. Come if you can, skip if you must. Hmmm...looks like I just took on another project!

I am hosting my family for Easter and plan to make Au gratin potatoes. It is my son's favorite dish and so easy...so much better than Betty can ever hope to make!

Au gratin Potatoes

6 TBSP flour
1/2 cup dry milk (optional)
1 tsp onion powder (optional)
salt and pepper to taste
3 cups cold milk
4 cups potatoes, thinly sliced
1 onion, sliced
1 1/2 cups shredded cheese
3 TBSP butter

In a quart jar place the flour, dry milk, onion powder (if using instead of onion) and salt and pepper. Close and shake thoroughly. Add cold milk and shake again until all the flour is dissolved. In a greased 3 quart casserole dish layer the potatoes, onions, and cheese dotting each layer with butter. Add the milk- flour mixture. Bake in 325 degree oven for 1 1/2 hours. Serves 4. **I usually double this recipe and make it with the real onion and the addition of dry milk. Adding leftover ham, bacon, even burger is wonderful. Use a 9 x 13 and plan on around 2 hours cooking time.

Make and enjoy! Blessings, Eve