scalloped potatoes (thing)

Scallop potatoes

• 8 md Potatoes, peeled & thinly-sliced (6-cups)
• 1/2 c Finely chopped onion
• 1/2 c whole wheat flour
• 2 c Milk, organic (don't try this with soy milk; trust me)
• 5 tb Fine dry bread crumbs
• 1 tb Butter, melted, non-salted
• 2 tb Finely snipped parsley
• 2 tb coarse pepper

1. Cover the bottom of a medium sized baking dish with half the potatoes and half the onion.
2. Sift half the flour over; season with salt and pepper.
3. Repeat layering (pretend you're making nachos, you're shooting for even coverage) potatoes and onion.
4. Season with additional salt and pepper.
5. Sift remaining flour atop.
6. Pour milk over all.
7. Bake covered at 225c (350F?) until potatoes are nearly tender (poke'em with a fork), about 1 to 1 1/4 hours.
8. Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley.
9. Bake 15 minutes longer. C'est ca.