Scalloped Potatoes (Kids)

1 Tbsp. Butter or Margarine

6 Medium Size White Potatoes

1 Small Onion

2 Tbsp. Flour

1 tsp. Salt

Pepper

2 Cups Milk

Paprika

2 Tbsp. Butter or Margarine

Preheat oven to 350 degrees F. Grease a 2 quart casserole with the 1 Tbsp. butter or margarine. Peel the potatoes. Using a sharp knife, slice the potatoes very thin. Using a sharp knife, remove and discard the dry outer skin form the onion. Cut off both ends and discard. Thinly slice the onion crosswise, and separate into rings. Spread half of the potato slices on the bottom of the casserole. Sprinkle the flour, ½ tsp. salt, and a dash of pepper over the potatoes. Add all the onion rings in an even layer. Cover the onion rings with the remaining potato slices. Pour the milk over the layers of potato and onion. Sprinkle the top of the casserole with the remaining ½ tsp. salt and another dash of pepper. Add some generous shakes of paprika. Cut the 2 Tbsp. butter into bits. Dot the potatoes. Cover the casserole dish with a lid or aluminum foil. Bake for 35 minutes. Remove the lid or foil and return the casserole to the oven to bake for another 35 minutes more, or until the potatoes are fork-tender. Using potholders, remove the casserole from the oven and set it on a trivet or warming pad.