Buck Owens’ Scalloped Potatoes

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Buck Owens’ Scalloped Potatoes

For the sauce:

2 tbsps. butter
1/4 cup flour
3 cups milk
1/2 tsp. salt
Pepper to taste

Melt butter, slowly stir in flour, cook over low heat to form a smooth thick paste. Add milk gradually, stirring until smooth. Heat only to blend, but not to thicken.

For the potato layer:

6 cups sliced potatoes
1 cup finely chopped onion
4 pieces lean bacon, cut in half
2 cups Wheaties
Salt and pepper to taste

Grease two-quart baking dish. Season each layer lightly with salt and pepper.
Spoon sauce over layers. Top with bacon. Bake uncovered in preheated 350 degrees F. oven about 1 1/2 hours (or until potatoes are tender). Serves 8.