• Start by buttering a large casserole dish. Set aside.
• Peel, wash, and slice the potatoes thinly, about 1/4 inch thick by hand or with madelaine. Place in a large bowl and set aside.
• Peel, then cut each onion in half. Then cut each 1/2 onion into thin slices. Place the onions into a bowl breaking them into individual half rings.
• In a large sauce pan over medium heat melt the butter. Once melted add the flour. Whisk together.
• Add the four cups of milk, heat the butter mixture over the low heat until it is a smooth sauce. As soon as the sauce is smooth you can remove it from the heat. It will finish cooking in the oven.

Layering the Scalloped Potatoes

• Preheat oven to 350. F
• Start with a layer of potatoes in the bottom of the casserole dish, so that the entire bottom is covered. Sprinkle with salt and pepper to taste.
• Add a thin layer onions. Add more potatoes.
• The peas are optional, most people don’t add peas to their scalloped potatoes, but I love them with the little bits of green. The choice is yours. If using peas add them now.
• Continue with a layer of potatoes and onions. Repeat until all the potatoes are used up. Pour in the remaining sauce.
• Place the potatoes covered in the oven and bake at 350 .

  Cover the pan lightly with a lid or aluminum foil and bake for about 30 minutes. the sauce is all bubbly around the edges.  Remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.