Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md (1 lb) sweet potatoes, 5 tb Butter
-peeled 2 tb All-purpose flour
2 md (1 lb) yellow potatoes, 2 c Milk
-peeled 1 tb Chopped fresh or 1 t
1 lb Purple potatoes (or 1/2 lb -dried parsley leaves
-each sweet yellow 2 ts Chopped fresh or 3/4 t dried
-potatoes), peeled -marjoram leaves
2 ts Salt 1/2 ts Ground black pepper
2 md Onions, thinly sliced

1. Cut all potatoes into 1/4-inch-thick slices; place in heavy 4-quart
saucepan. Cover potato slices with water; add 1 t salt and heat to
boiling. Cook until potatoes are just tender-about 5 minutes. Drain
in colander. Toss potato slices with onions and set aside.

2. In same saucepan, melt 4 tablespoons butter over medium heat. Stir
in flour and cook, stirring constantly, 3 minutes, Remove from heat;
gradually stir in milk until smooth. Return saucepan to heat and
cook, stirring constantly, until sauce thickens-about 5 minutes.
Remove from heat and stir in remaining 1 t salt, the parsley,
marjoram, and pepper.

3. Heat oven to 350'F. Butter shallow 1 1/2-quart casserole or baking
dish. Layer a third of the potatoes and onions in casserole. Pour
half of sauce over potatoes and onions, lifting slices to cover
evenly. Layer half of remaining potatoes and onions and cover with
remaining sauce. Arrange remaining potatoes and onions on top,
alternating colors. Melt remaining T butter; brush on top of
scalloped potatoes. Bake, uncovered, 35 to 40 minutes or until all
potatoes are tender and top begins to brown slightly.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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