Scalloped Potatoes

6-8 medium to large potatoes (all purpose)
1/3 cup butter plus 2 tbsp, melted
1/2 cup diced onions
salt to taste
pepper to taste
3 tbsp flour
2 cups warm milk or cream
1/4 cup fine bread crumbs

preheat oven to 375.

Generously grease a 2 quart casserole and set aside. Peel potatoes. As you peel, place in cool water to cover to prevent potatoes from discoloring. Pat potatoes dry and cut into very thin slices or use the slicing blade in a food processor.

Place a layer of potatoes on the bottom of prepared casserole. Sprinkle with onion, if using. Dot with butter and sprinkle with salt and pepper. Continue making layers of potatoes, dotting with butter & sprinkling with flour, salt & pepper until all potatoes are used. Add warm milk to just the top layer of the potatoes. Do not cover. Sprinkle with bread crumbs and drizzle with melted butter.

Place in preheated oven. Bake for about 1 hour until a knife inserted in the center meets no resistance.

May also sprinkle ham cubes or grated cheddar or parmesan in the layers, alternately.