Potato-Tomato Scallop - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. melted butter or margarine
2 Tbsp. all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1 c. water
1 (7 1/2 oz.) can tomatoes
2 chicken bouillon cubes
5 c. peeled, thinly sliced potatoes

Preparation

Saute onion in butter until barely tender; stir in flour, paprika, salt and pepper.
Cook over low heat, stirring constantly, until bubbly.
Add water, tomatoes and bouillon cubes. Cook over medium heat, stirring constantly, until bouillon cubes dissolve and mixture thickens.
Place potatoes in a greased 2-quart casserole.
Add tomato mixture. Cover and bake at 400\u00b0 for 1 hour or until potatoes are tender.
Yields about 6 to 8 servings.