This delicious casserole hasn't been compromised by garlic and some other seasonings, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity that my family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes.
- add 4 tablespoons butter
- add 3 large onions
- add 1/2 cup flour
- add salt and pepper
- add 2 cups milk (or more)
- add 4-5 large idaho potatoes
- Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
- Set aside.
- Slice three onions and saute in butter until transparent.
- Sprinkle flour into this mixture and continue to saute until flour begins to darken a little.
- Add milk and continue stirring until the sauce is at the consistency you like.
- It should be medium-thick.
- Add sliced potatoes to the pan and mix very well.
- Add salt and pepper to taste.
- Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.