This recipe was clipped from a newspaper, date unknown but it was when pot roast was 58¢ a pound and frying chicken 29¢ a pound (advertisement on back). Recipe is typed below along with a scanned copy.

Scalloped Potatoes

Six medium potatoes (2 lbs.)
One-fourth cup butter
One-third cup chopped fresh onion
Two tbsps. flour
Two tsps. salt
One-half tsp. dried leaf thyme (optional)
Three cups milk

Pare potatoes, cut into one-eighth-inch slices; place in greased 2-quart casserole or baking dish.

In medium saucepan, melt butter, add onion; cook until tender. Blend in flour, salt and thyme. Remove from heat; stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil.

Pour over potatoes in casserole. Cover and bake in pre-heated 350-degree oven 30 minutes; uncover and bake about one hour longer, or until potatoes are tender.

–Yields 6-8 servings.

NOTE: For potatoes au gratin, add about three-fourths cup shredded cheese to cream sauce and stir until melted.