1/4 c. chopped onion
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. milk
5 lg. potatoes, peeled and thinly sliced (5 c.)

To make sauce, cook onion in butter until tender but not brown. Stir in flour 1 1/2 teaspoon salt and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2-quart casserole. Cover with half the sauce. Repeat layers. Bake covered in a 350 degree oven 45 minutes, stirring once. Uncover, bake about 30 minutes more until done.

CHEESY SCALLOPED POTATOES:

Prepare as above except reduce salt to 1 teaspoon. Stir 3/4 cup shredded American cheese into sauce until melted.