Creamy Scalloped Potatoes

6 medium boiling or baking potatoes
3 T. margarine or butter
1 small onion, finely chopped (¼ cup)
3 T. all-purpose flour
1 t. salt
¼ t. pepper
2½ cups milk
1 T. butter

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Heat oven to 350º. Grease bottom and side of 2-quart casserole. Scrub potatoes; peel if desired. Cut into 1/8” slices to measure about 4 cups. Melt 3 tablespoons margarine in 2-quart saucepan over medium heat. Cook onion in margarine 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 margarine. 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. Makes 6 servings.