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Preheat egg to 350ºF.
Heat 3 tablespoons of butter in a saucepan over low heat until
melted. Blend in flour, salt and pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup
at a time. Heat to boiling. Boil and stir 1 minute.
Arrange potatoes in greased 2 quart casserole in 3 layers, topping
each layer with part of the chopped onions and 1/3 of the sauce. Dot the top
with the remaining 1 tablespoon of butter, broken into little pieces.
Place over platesetter until potatoes are tender, about 60-70 minutes. Let
stand 5 to 10 minute before serving.
* To really go the distance...I put this dish on top of the platesetter, but underneath a ham that's been smoking about 4 hours. The juices drip onto the top, the platesetter guarantees a smoothly cooked bottom. A little cheese over the top to absorb smoke...and you will redefine meals.