Scalloped Potatoes

This is one of my all time favorite potato side dishes. I usually have it at holiday meals. I very rarely make it for the husband and I. However, today was Easter and the husband and I were doing our own thing. I haven't had these delicious carbs in quite some time. They are so easy to make and I rarely stray from the recipe I use from my Better Homes & Gardens cookbook. Props go to the husband for peeling and slicing the potatoes today.

1/4 cup chopped onion (I usually go with at least a 1/2 cup)
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
2 flour
1 1/4 milk (Usually I use skim milk, but this time I used 2%)
3 potatoes

1. Pre-heat oven to 350F.
   
2. Cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thick and bubbly. Remove from heat
3. Place half the sliced potatoes in a greased 1 quart casserole . Cover with half the sauce. Repeat layers.
   
4. Bake covered for 35 minutes. Remove cover and bake for another 30 minutes or until potatoes are tender.
   

Serves 4