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Creamy Scalloped Potatoes 6 medium boiling or baking potatoes (2 pounds) 3 tablespoons butter or margarine 1 small onion, finely chopped (1/4 cup) 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups milk 1 tablespoon butter or margarine Heat oven to 350ºF. Grease bottom and side of 2-quart casserole. Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups. Melt 3 tablespoons butter in 2-quart saucepan 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. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter. 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.