Scalloped Potatoes

Scalloped Potatoes
1 tablespoon unsalted butter, to grease
2 pounds baking potatoes
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups milk, heated
1 cup diced onion
3 tablespoons minced fresh chives
5 strips bacon, cooked and crumbled
3 tablespoons unsalted butter, melted
Salt and freshly ground pepper, to taste
Preheat the oven to 375 degrees. Generously grease the bottom and sides of a medium (10- to 12-inch) cast-iron skillet with the butter.
Peel the potatoes and slice them very thinly. As you slice them, quickly submerge them in a large bowl of ice water.
In a small bowl, mix the flour, salt, and pepper until well blended. Whisk in the heated milk until well blended.
Drain the potatoes and place half of them in the prepared skillet by slightly overlapping them in a pattern of concentric circles. Top with an even layer of the onion, sprinkle with the chives and bacon, drizzle with half of the melted butter, and pour the milk mixture over all.
Top with the remaining potatoes arranged in concentric circles and drizzle with the remaining butter.
Cover with a lid and bake for 45 minutes. Uncover and bake for 30-35 minutes more or until the potatoes are tender when pierced with a fork, the top is dappled golden brown, and the edges are crispy. Season with salt and pepper and serve hot directly from the skillet.
Serves four to six.
Nutrition values per serving: 292 calories, 13 g fat, 39 g carbohydrates, 3 g fiber, 7 g protein, 33 mg cholesterol, 316 mg sodium.
"Cooking in Cast Iron" by Mara Reid Rogers (2001 HPBooks, $17.95)