
2 pounds potatoes (about 6 medium)
3 tablespoons margarine or butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon margarine or butter
Prepare potatoes for boiling; cut into enough thin slices to measure about 4 cups.
Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring contantly. Boil and stir 1 minute.
Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 325 degree oven 40 minutes or in 350 degree oven 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving.
6 SERVINGS