• 6 medium boiling or baking potatoes (2 lb.)
• 3 Tbs. margarine or butter
• 1 small onion, finely chopped (1/4 C.)
• 3 Tbs. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 C. milk
• 1 Tbs. butter

Heat oven to 350 degrees. Grease bottom and side of 2-quart casserole. Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 C. Melt 3 Tbs. margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 Tbs. margarine. Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. Yield: 6 Servings