Who doesn't like scalloped potatoes? I don't really care because I do!

3/4 cup sliced onion rings
1/4 cup flour
2 cups milk

• chuck the onions into a saucepan and cook 'em for 5 minutes or so over medium heat. Just long enough to soften them.
• once the onions have loosened up so to speak, sprinkle in the flour and immediately but gradually add the milk.
• Keep stirring the stuff until it gets nice and bubbly and thick.
• Trivia time - this sounds a bit like a white sauce done backward missing the butter... here's the trivia, the start of a white sauce is a 'roux'. Butter and Flour bubbled up is a roux! Got that from my mom!

1/2 tsp dill weed
1 tsp Worchestershire Woooooster Lea and Perrins well, whatever sauce!
1/4 tsp each of salt and pepper
1 cup shredded cheese - I usually use cheddar but feel free to improvise

• toss all of this stuff into your previously produced sauce
• keep the heat on it just long enough to melt the cheese then remove from the heat

This is enough for about four large spud sliced up. double up if required.

butter up a casserole dish and then layer the potatoes and sauce ending with the sauce on top. Cover and bake at 350 for about 90 minutes.

This can be prepared the night before but make sure that you have the spuds covered in the sauce or they will brown up and look gross. We wouldn'y want that would we?

No scalloped potatoes are as good as my mom's but these are a close second. This came from our friends the Sauve's.