3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/4 tsp. salt
1/8 tsp. pepper
3 c. sliced potatoes
1 sm. onion, sliced thin

Melt butter in 4 cup glass measure, uncovered on High (maximum power) for 1 minutes. Stir in flour.

Heat milk in 2 cup glass measure, uncovered on 70 (Roast) for 5 to 6 minutes or until mixture boils and thickens. Stir twice during this time.

In 2-quart microproof casserole, combine potatoes, onion, and white sauce. Cover with waxed paper and cook on 90 (Saute) for 9 minutes. Stir.

Cover and cook on 90 (Saute) for 9 to 10 minutes, or until potatoes are tender. Sprinkle with paprika if desired.