Grease a 2 quart casserole. Alternate layers of sliced potatoes and onion. Sprinkle each layer with salt, pepper and flour. Dot with  butter. Repeat until casserole is full. Pour milk over, barely covering potatoes. Sprinkle top with bread crumbs and dot with additional butter. Bake in a 375ºF. oven for 45 to 60 minutes or until the potatoes are tender.
Serves 4

Golden Scalloped Potatoes

1 can celery soup
1 cup of  milk
Dash of pepper
6 to 7 cup of  thin sliced potatoes
1 medium onion
1 1/2 cup of shredded cheddar cheese
1/2 cup of  shredded cheddar cheese for top

Combine soup, milk, pepper in small bowl. In buttered casserole dish, arrange layers of potatoes, cheese, onions, soup mix, ending with cheese cover.

Scalloped Potatoes Polonaise

3 pounds of  potatoes
4 medium onions
Water
3 teaspoons of  salt
3 tablespoons of butter
2 tablespoons of  flour
1/8 teaspoon of pepper
1/8 teaspoon of paprika
2 1/4 cup of milk
1 kielbasa sausage
3 tablespoons of chopped parsley
2 quarts casserole dish

Preheat oven to 400ºF. Grease inside 2 quart casserole with butter. Slice potatoes thinly (8 cups). Thinly slice onions. In 4 quart saucepan 3 cups water, 2 teaspoons salt, bring to boil. Add potatoes and onions. Cook 5 minutes. Drain thoroughly, set aside. In 1 quart saucepan melt 3 tablespoons butter. Remove from heat. Stir in flour, pepper, paprika, remaining 1 teaspoon salt, stir until smooth. Add milk, make sure no lumps of flour remain. Put on medium heat, stirring constantly until it starts to boil. Cut kielbasa 1/4 inch slices, layer potato and onion, kielbasa pouring cream sauce over each. Bake 45 minutes. 8 servings.