Pare potatoes and peel onions. Use a greased casserole. Slice both potatoes and onions very thin. Put a layer of potatoes in casserole, top with thinly sliced onions. Sprinkle well with flour. Season with salt and pepper. Continue with these layers, until all have been used. The use of a good amount of flour insures creamier, better scalloped potatoes.
Pour milk into casserole, until you can see it through the potatoes. Dot top of potato and onion with butter.
Cover and cook at 325 for 1 hour. Remove cover and continue cooking 1 hour more at 325 degrees.
