October 15, 2012
Nutrition Information (per serving)
3 med russet potatoes, thinly sliced (about 3 cups)
¾ cup thinly sliced onions
1 cup 2% milk
1 Tbsp all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
1½ tsp melted butter
- Preheat oven to 425F. Lightly coat a 9-inch square baking dish with a small amount of canola oil.
- Place half of the potatoes in the dish and cover with onions. Top with remaining sliced potatoes.
- In a blender, combine milk, flour, salt, pepper and butter. Blend until well mixed. Evenly pour over the potatoes.
- Cover and bake for 45 minutes. Remove cover and bake an additional 15 minutes, or until potatoes reach desired crispness on top.