Scalloped Potatoes

Scalloped Potatoes

6 cups scrubbed red or yellow potatoes (you may peel if you wish)
Flour (a few tablespoons on a small plate)
6 tbsp. butter or margarine
2 tbsp. chopped chives (optional)
2 ½ cups milk or soymilk
2 ½ tsp. salt
1 tsp. Dijon mustard

Slice potatoes thinly and dredge them in the flour.  Layer them in a 9×13" pan.  After each layer, dot with margarine or butter and sprinkle with chives. You should have three layers. Warm the soy or dairy milk and whisk in the mustard and salt. Pour over potatoes. Cover with foil and bake in 350° oven for 30 minutes. Remove foil and bake about 45 minutes more until potatoes are tender and top is browned.