SCALLOPED POTATOES

Melissa Giles, Briant Giles, Recipe #9

2 lbs. (5-6 cups) potatoes, peeled and sliced (about 1/4 inch think)(we like them a little smaller)
1/4 cup chopped onion
1 tsp. salt
1 Tbsp. parsley
1 recipe of sauce below
Cover potatoes with water and cook just until tender.
Drain and put into 2 quart casserole dish or 9x13 baking dish. Add onions and salt.
(I like to put my onions in with my potatoes when they are about 1/2 done so they are softer.)
Pour sauce over potatoes and lightly stir. Sprinkle parsley on top.

Bake uncovered at 350 degrees for 30-40 minutes or until bubbling around the edges.

Sauce:1 (8 oz) package of cream cheese
2 cups milk
1/4 cup margarine or butter
1 tsp. salt
1 Tbsp. cornstarch
pepper - desired amount
Using a wire whisk, blend all ingredients. Stir and heat until smooth and thickened.
Pour over cooked potatoes.