Scalloped Potatoes

2 tbsp. chopped celery
1 1/2 cups thinly sliced onions
4 1/2 cups thinly sliced potatoes
3 tsp. salt
3 tbsp. butter
7 tsp. flour
1/8 tsp. pepper
1 3/4 cup milk

Preheat the oven to 400 deg. F. In a pot bring 1 inch of water to a boil. Grease a 1 1/2 qt. casserole dish.

Add the celery, onions and potatoes to the boiling water along with 2 tsp. of salt. Boil, covered, for 5 minutes and then drain.

Over a very low heat, melt butter. Stir in flour, 1 tsp. of salt, the pepper, then the milk. Cook while stirring constantly, until smooth and thickened.

Arrange 1/3 third of the potatoes and onions in the bottom of the casserole dish. Sprinkle with half the celery. Pour on 1/3 of the sauce.

Repeat with another 1/3 of the potatoes and onions, rest of celery and half the remaining sauce. Add the rest of the potatoes and sauce.

Bake uncovered for 35 minutes or until tender and brown.