Scalloped Potatoes
Recipe from JoAnn Hohensee,
adapted from the Red Plaid 1958 Good House Keeping Cookbook.

6 medium potatoes
3 tablespoons butter or margarine
2 tablespoons enriched flour
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped onion
(We like much more onion-almost 3-4 medium sized onions thinly sliced.  Nathan)

Preheat oven to 350ºF. 
Pare potatoes; slice thin.
Make white sauce of butter, flour, milk.  Put half the potatoes in greased 2-quart casserole; cover with half the sauce, seasonings, and onion.  Add remaining potatoes, seasonings, and onion, then remaining sauce.
Cover and bake in moderate oven (350ºF) about 1 hour.  Uncover and continue baking until top is browed.
Grated cheese may be added to white sauce.  Makes 4 to 6 servings.

Note from JoAnn:  Sometimes I put them in the microwave to heat through so they don't have to be in the oven so long.