Servings: 6
- 3 pounds russet potatoes, thinly sliced
- onion, thinly sliced
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, cubed and divided
- salt and ground black pepper to taste
- 3 cups whole milk, or as needed
- Preheat the oven to 375 degrees F
- Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish.
- Top with about 1/3 of the onion slices.
- Sprinkle 3 tablespoons of flour over the potato and onion.
- Arrange 2 tablespoons of cubed butter on top of the flour.
- Season the entire layer with salt and pepper.
- Repeat layering twice more.
- Heat milk in a saucepan over medium-low heat until warm.
- Pour enough warm milk over the mixture in the
- baking dish so the liquid reaches the level of the final layer of potatoes.
- Bake in the preheated oven until the potatoes are tender, and the creamy sauce is bubbling, about 45 to 60 minutes, with a golden brown crust.
- The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips.
Per serving: 396 calories; total fat 16g ; saturated fat 10g ; cholesterol 43mg ; sodium 171mg ; total carbohydrate 55g ;