2 lb. potatoes (about 6 med.)
3 tbsp. butter
3 tbsp. flour
Salt and pepper
2 1/2 c. milk
1/4 c. finely chopped onions
1 tbsp. butter

Heat oven to 350 degrees. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, boil and stir 1 minute. In greased 2 quart casserole, arrange potatoes in 2 layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon butter. Cover, bake 30 minutes. Uncover. Bake 60 to 70 minutes longer or until potatoes are tender.