Scalloped Potatoes

By Zopmama

Ingredients

• 8 tablespoons butter, divided
• 1 onion, finely chopped (2/3 cup)
• 6 tablespoons all-purpose flour
• 2 teaspoon salt
• 1/2 teaspoon white pepper
• 5 cups milk
• 4-6 medium peeled or unpeeled potatoes, thinly sliced (6 cups) russet prefered

Preparation

Step 1

1
Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.

2
In 2-quart saucepan, melt 6 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3
Layer potatoes in casserole alternating with sauce. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.

4
Cover; bake 30 minutes. Uncover; bake 45 minutes to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).