Scalloped Potatoes

2 pounds potatoes (~6medium) 

3 T. butter 

3 T. flour 

1 t. salt 

1/4 t. pepper 

2 1/2 c. milk 

1 small onion, chopped fine (1/4 c.)

1 T. butter 

 Prepare potatoes by peeling and cutting into thin slices to measure ~4 cups. 

Heat 3 T butter in saucepan over low heat until melted. 

Stir in flour, salt, and pepper. 

Cook over low heat, stirring constantly, until mixture is smooth and bubbly: remove from heat. 

Stir in milk. 

Heat to boiling, stirring constantly. Boil and stir 1 minute. 

 Arrange potatoes in greased 2-quart casserole in three layers , topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with the remaining potatoes and sauce.

 Dot with 1 T. butter.

 Cover and bake 30 minutes at 350. Uncover and bake 60-70 minutes longer. Let stand 5 to 10 minutes before serving.

 6 servings: 265 calories per serving

Betty Crocker recipe

 Notes from the cook: Everyone likes this dish. I use skim milk or 1% milk because that's what I have in the fridge. I like to make sure that a little caramelizing has occurred around the edges because that's my favorite part! 

If you want to make au gratin just add 2 cups of cheese, stir the onion into the butter and cook to soften and continue making your white sauce. Add the cheese to the white sauce.