3 lb. potatoes
2 lg. onions, thinly sliced
1/2 tsp. salt
1/4 c. butter
3 tbsp. all-purpose flour
2 c. milk
3/4 tsp. salt
1/4 tsp. white pepper
1/2 c. chopped fresh parsley
1 (2 oz.) jar diced pimento, drained
Fresh parsley sprigs (opt.)
Tomato rose (opt.)

Peel and cut enough potatoes into 1/4 inch slices to measure 8 cups. Combine potato slices, onion and 1/2 teaspoon salt in a large Dutch oven. Add water to cover, bring to boil, cover and reduce heat then cook for 5 minutes. Drain and set aside.

Melt butter in a heavy saucepan over low heat, add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt, pepper, parsley and pimento.

Spoon potato mixture into a lightly greased 12 x 8 x 2 inch baking dish. Pour sauce over potatoes mixture and bake at 375 degrees for 40 to 45 minutes. If desired, garnish with fresh parsley and tomato rose.