Snappy Scalloped Potatoes

This has become a new favorite potato recipe of mine. Honestly, I find it almost as easy as mashed potatoes, but in this form it is easier to make a larger batch and easier to hold them. I give them a good ninety minutes in the oven to ensure they are tender, and after that they can always be held at a lower temperature in the oven as well for awhile to keep warm. I find every scalloped potato recipe differs slightly. Some have cheese, some do not, some have onion, some are really creamy, some are thick, some are thin. This is an easy one using some onion, and a thinner cream sauce just to add a little moisture and some extra flavor. The presentation isn't great here, but the flavor is good and comforting!

Scalloped Potatoes
10 (approximately) large potatoes, peeled and thinly sliced into rounds
1 large (or two medium) white onions, sliced into thin rings (or diced)
1/4 cup butter or hard margarine
1/4 cup all-purpose (plain) flour
4 cups milk
salt and pepper to taste

Preheat oven to 425◦F.
Arrange the potatoes and onions in a large, long rectangular baking sheet. There should be no more than three to four layers overlapping. Meanwhile, melt the butter over medium heat in a medium saucepan. Add the flour and stir. Stir in the milk and seasonings. Cook, stirring often, until mixture becomes a thick sauce. Pour over potatoes in pan. Seal pan with foil. Bake for about ninety minutes or so until tender. The potatoes must be sliced thin, but because they are layered, they will take a while to become tender. If they cook too quickly, you can always turn the oven down to simply keep them warm.