Scalloped Potatoes

2 lbs. potatoes
3 T. butter or margarine
3 T. flour
1 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
1/4 cup finely chopped onion
1 T. butter or margarine

Heat oven to 350°. Wash potatoes; pare thinly. Cut into slices to measure about 4 cups. Melt 3 T. butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. In greased 2 1/2 quart casserole, arrange potatoes in 2 layers, topping each with half and onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 T. butter. Cover; bake 45 minutes. Uncover; bake 70-80 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

**Recipe from Mom

**Be sure to check your potatoes frequently! Different shaped baking dishes will require different baking times!