5 lb. potatoes
7 1/2 tbsp. butter
7 1/2 tbsp. flour
2 1/2 tsp. salt, season to taste
1 1/2 tsp. pepper, season to taste
6 1/4 c. milk
2 1/2 sm. onions, sliced
2 1/2 tbsp. butter (on top on casserole)

1. Parboil potatoes 10-15 minutes. Potatoes will have to cool before they can be peeled. Allow to cool on counter or overnight in refrigerator.

2. When potatoes are cool enough, peel and cut into thin slices. Put aside.

3. Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

4. Remove from heat and stir in milk.

5. Heat until boiling, stirring constantly.

6. At boil, stir for 1 minute. Sauce should be thick and smooth.

7. Grease casserole dish. Layer potatoes, onions and sauce.

8. Put remaining 2 1/2 tablespoons butter on top. Bake at 350 degrees for 45-60 minutes. Cook uncovered. If a cover is preferred, cooking time will be longer.