Pare and slice potatoes very thinly. Parboil in boiling, salted water for 3 minutes. Drain.
Layer potatoes and onions in a 10-cup baking dish, sprinkling flour, salt and pepper between
layers. Pour milk over potatoes, and dot with butter.
Cover the dish and bake in 375-degree oven for 45 minutes. Uncover potatoes and bake for
another 15 minutes or until potatoes are tender and the top is a light brown.
NOTE- For a creamier potato, add 1/2 cup scalded cream for the last 5 - 10 minutes of baking.
Originally Submitted
6/21/2017
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