These are a family favorite and my mom use to make them all the time when my brother and I were growing up.
This recipe is a short version of the long way to make it which is sauteing onions in butter until translucent then making a roux and them making a bechamel out of that. This is easy and can be made any night of the week.
3/4 bag of starchy potatoes peeled and thinly sliced.
sprinkling of chives
1/4 cup of melted butter
1 large white onion sliced
Sprinkling of corn starch
Enough milk to fill an inch way up of the pan you use.
S&P to taste
Cook at 400 for 1 hour.
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