Creamy Scalloped Potatoes

CREAMY SCALLOPED POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 6 potatoes 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 2-1/2 cups milk 1/2 cup finely chopped onion Melt butter in saucepan over low heat then blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and bubbly then remove from heat. Stir in milk then heat to boiling stirring constantly. Arrange potatoes in two layers topping each with 1/2 the onion and 1/3 of the white sauce. Dot with 1 tablespoon butter then cover and bake 30 minutes at 350. Uncover and bake and additional 60 minutes. Let stand 10 minutes before serving.

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