Country Scalloped Potatoes

Country Scalloped Potatoes

1 1/2 pounds small red potatoes
6TBS. butter, divided
3 TBS. all purpose flour
1/4 tsp. white pepper
1 1/2 c. milk
1 c. shredded Cheddar cheese
4 green onions, sliced
3/4 c. cracker crumbs

Preheat oven to 350 F. Place potatoes in a saucepan and add water to cover. Bring to boil. Cook until partially done, about 10 mintues. Drain and rinse in cold water until cool.
Melt 4 TBS. of butter in medium saucepan. Add flour and white pepper. Stir until smooth. Gradually add milk, stirring until the sauce is thickened. Add the Cheddar cheese until melted.
Cut the potatoes into 1/4 inch thick slices. Layer the potatoes in prepared dish. Top with green onions, and cheese sauce. Repeat layers twice ending with sauce.
Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evely over the casserole.
Bake, uncovered until hot and bubbly and potatoes are tender, about 35 to 40 minutes.