Preheat oven to 375F.
Cover bottom and sides of 13 x 9 x 2 baking pan or 3 quart casserole with 1 tbsp butter. Do this even if the pan is non-stick.
Melt 3 tbsp butter in saucepan on medium heat and add salt and pepper. Add thinly-sliced onion and cook until softened and translucent, 3 or 4 minutes.
Add flour and cook lightly for about two minutes, being careful not to brown the flour just cook it out.
Add milk and cream, and whisk until bubbly and thick. Remove from heat.
Pour 1/3 of the sauce mixture into the pan. Layer 1/3 of the potatoes in the pan overlapping them slightly, and then layer 1/3 of the onions on top of the potatoes. Repeat 2 more times. Take remaining 1 tbsp of butter and cut into little pieces and dot the top of the potatoes.
Cover with foil and bake for 15 minutes. Remove cover and cook 1-1 1/2 hours until potatoes are tender.
Because the size of potatoes are variable, feel free to sprinkle additional milk when adding potatoes if it looks like there's not enough sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 158 (42%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 51.8mg||16 %|
|Sodium 390.4mg||13 %|
|Potassium 1125.2mg||30 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 45.5g|
|Protein 6.4g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 380
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