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1 pound russet or Yukon Gold potatoes, peeled and thinly sliced
1 onion, thinly sliced
4 tablespoons flour
3 tablespoons butter, plus more for buttering the pan
1 ½ cups milk or cream, heated
Preheat oven to 400° F.
Liberally butter a 8x8” square pan, or any 2 quart-sized baking pan. Place a single layer of potatoes in the pan, and add a layer of sliced onions. Sprinkle with some of the flour, and dot with butter. Layer on more potatoes, onions, flour and butter, continuing until the potatoes and onions are used up, trying to end with a final layer of potato. Dot with butter. Pour the warmed milk over all, and bake, uncovered 45-60 minutes, until the potatoes are pierced easily with a fork. If the potatoes get too brown, cover with foil and continue baking until done.
Serves 6
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