5 Large PEI potatoes (peeled and sliced thin)
2 onions (1 diced & and one cut into rings)
1/2 cup of butter (or margarine)
1 3/4 cup milk (ideally 2%)
1/8 tsp pepper
1/4 tsp salt
1/4 cup of flour
In a medium sized sauce pan melt the butter over a medium heat and then add the diced onions, pepper, and salt. When onions are sauted add the flour and mix until a yellow paste is formed, then add the milk. Continue to cook the mixture until the consistancy is thick and bubbling gently.
In a greased (use shortening or lard) oven dish layer half the potatoes, with half of the onion rings and top with half of the mixture, then layer the rest of the potatoes and onions and add the rest of the sauce.
Bake at 375F covered for 45 minutes, then cook for another 30 minutes uncovered.
Makes approximately four servings.
Goes really well with a Baked Ham.
Submitted by Shawn Martell February 17, 1997
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