Creamy Scalloped Potatoes

By hazelljbmh

Ingredients

• 2 lb boiling or baking potatoes (6 medium)
• 4 tbsp margarine or butter
• 1 small onion, finely chopped
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups milk

Preparation

Step 1

Heat oven to 350. Grease bottom and sides of 2-quart casserole with shortening.
Scrub potatoes; peel, if desired. Cut into enough thin slices to measure 4 cups.
Melt 3 tbsp of the margarine 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Dot with remaining 1 tbsp margarine.
Cover and bake 50 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.