ONIONS AND POTATOES
- 1 quart potatoes
- 1 quart onions
- 1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil about 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce [page 35]. Bake in hot oven about 25 minutes. Serve in baking dish.