Sherri's Scalloped Potatoes

Sherri Baxter is one of the best cook's I've ever known! I'm so glad our paths crossed in Woodland, even if we're almost a whole country apart now. She says this makes 6 servings, but she usually doubles it.

6 medium potatoes

3 Tbsp. butter or margarine

1 small onion, finely chopped (about 1/4 cup)

3 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

2 1/2 cups milk

1 Tbsp. butter

Heat oven to 350 deg. Grease bottom and sides of 2 quart casserole with shortening. (Use a 9x 13" pan if doubling.)

Wash and peel potatoes. Cut into enough thin slices to measure about 4 cups.

Melt 3 Tbsp. butter in a 2qt. saucepan. Over medium heat. Cook onion in butter 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 one minute.

Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 Tbsp. butter.

Cover and bake 30 minutes. Uncover and bake 1 hour and 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before sewing.

Total times-prep: 20 min bake: 1 hour 40 min. stand: 5 min

Serves 6 as is; if double to fill 9x13 pan for guests.