 | | Directions |
- Grease the bottom and sides of a 2 quart baking dish.
- Peel and slice potatoes thinly. Cover with water to prevent them from discoloring while preparing the other ingredients.
- Heat 4 tbsp. butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbling.
- Gradually stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, continue to stir. Remove from heat after boiling.
- Drain the potatoes and blot off excess moisture with paper towels. Arrange potatoes in greased baking dish in 3 layers, topping each of the first 2 layers with half of the onion and 1/3 of white sauce.
- Top the last layer of potatoes with the remaining sauce. Dot with 1 tbsp. butter.
- Cover and cook for 30 minutes in an oven preheated to 350° F. Uncover and cook 1 hour longer.
- Let stand 5 to 10 minutes before serving.
Note: This recipe doubles nicely and fits into a 9 x 13 baking dish. You may have to add 15 minutes to cooking time to ensure that the potatoes are fully cooked. |
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Prep Time: 45 minutes
Cook Time: 1.5 hours
Container: 2 quart baking dish
Servings: 6
|  | | Ingredients | | - | | 2 pounds potatoes (6 medium) |
| - | | 4 tablespoons butter |
| - | | 3 tablespoons flour |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 1/2 cups half & half |
| - | | 1/4 cup finely chopped onion |
| - | | 1 tablespoon butter |
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