Ingredients
2 tablespoons butter
½ small onion, finely chopped (⅙ cup)
1 ½ tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 ¼ cups milk
3 medium peeled or unpeeled potatoes, thinly sliced (3 cups)
Directions
1 Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter 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.
3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover; bake 30 minutes. Uncover; bake 60 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
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