Nancy2 wrote:

>
> Did the milk thicken? I always make mine with a white sauce. I can't
> stand runny scalloped potatoes. My mom sort of did as you did, only
> she sprinkled some flour over each layer. And small dabs of butter.
>
> N.


I started making scalloped potatoes when I was a preteen in the 50s
and the recipe I used was the same as your mom--layers of potato, thinly
sliced onion, flour, butter, s&p with milk poured over the top layer.
I haven't made any version of it in probably 40 years but I remember how
impressed my parents were to have dinner ready when they got home from
work--scalloped potatoes, baked pork chops, and salad.

gloria p