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Scotch 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 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes. Serve in baking dish.