Serving Size : 4
4 large potatoes, peeled and thinly sliced
1 small onion, minced
3 tablespoons white flour
1/4 cup butter, melted
1-1/2 cups milk
1/4 teaspoon paprika
Salt
Black pepper
3 tablespoons chopped parsley (optional)
Heat oven to 350 F. Peel and slice potatoes into 1/4″ slices. Place potatoes in a bowl, sprinkle with flour, toss to coat evenly, sprinkle with minced onion and toss again.
For an elegant version that takes a little more time, line up potato slices lengthwise, spacing evenly and somewhat close together, into a buttered casserole dish. When you do it this way you will end up with only one layer of potatoes. Brush with melted butter and sprinkle with salt and pepper. Cover with milk and sprinkle with paprika. Cover and bake for 55 minutes. Uncover and bake for 35 minutes more. Broil for 3 – 4 minutes to brown the top. As you serve the potatoes, try to keep them lined up. Sprinkle with chopped parsley.
For the no fuss version, just toss half of the potatoes into the greased baking dish, brush with melted butter, sprinkle with salt and pepper, then add another layer and repeat. Pour milk over the mixture and sprinkle with paprika. Cover and bake for 45 minutes. Uncover and bake for 35 minutes more. Broil for 3 – 4 minutes to brown the top. Sprinkle with chopped parsley.
You can alter this by adding cooked, crumbled bacon, chives, scallions, minced bell pepper or cheese for au gratin.