Ingredients
Main Ingredients
- 4 large large potatoes, thinly sliced Consider using Yukon Gold potatoes for a creamier texture.
- 2 cups milk Unsweetened almond milk or soy milk can be used as alternatives.
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Paprika (optional, for garnish)
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add the flour and stir for about 1 minute.
- Gradually add the milk while whisking continuously. Cook until the sauce thickens.
Assembly
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the onions.
- Pour half of the sauce over the layers. Repeat with the remaining potatoes, onions, and sauce.
- Season with salt, pepper, and paprika if desired.
Baking
- Cover with foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until golden and bubbly.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 4gSodium: 250mgFiber: 3gSugar: 2g
Notes
For extra flavor, consider adding grated garlic or fresh herbs to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave as preferred.
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