Ingredients
Scale
- 6 medium Russet Potatoes
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 tsp. salt
- ¼ tsp. pepper
- 2 ½ cups milk
- ¼ cup onion, finely chopped
- 1 Tbsp. butter
Instructions
- Preheat oven to 350 degrees.
- Rinse potatoes with water, peel them and then rinse them again.
- Slice potatoes very thin.
- Finely dice onion until you have ¼ of a cup.
- Make cream sauce by heating 3 Tbsp. of butter over medium heat.
- Blend in flour, salt and pepper until smooth and bubbly, stirring constantly. If it doesn't bubble quickly on medium heat, turn it up to medium-high heat for a bit.
- Remove from heat and stir in milk.
- Heat on medium-high until boiling and boil and stir for one minute.
- In casserole dish layer ⅓ potatoes, ½ onion and ⅓ sauce. Repeat 3 times with no onion on the top layer.
- Bake covered on 350 for 30 minutes, then uncover and bake another hour or longer until soft.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American