• Prep: Preheat oven to 350 degrees F ( 176 degrees C) Wash and peel potatoes.
• Slice potatoes on medium slicing setting in food processor (I use a #5 on my Cuisinart food processor) or with mandoline. *You can do this by hand but it will take you much longer.
• *You'll want them to be about ⅛ inch thick (#5 on my Cuisinart food processor)
• Scald milk (see video) - this step is optional
• Spread ⅓ potatoes in pan and top with ⅓ of the onions
• Dot on half the flour and ⅓ fo the butter, then sprinkle on ⅓ of the salt and pepper
• Repeat for next layer (adding the potato, onion, butter, flour and salt and pepper)
• Place remaining potatoes on top, then remainder of the butter, onions, sprinkle salt and pepper.

  Pour milk over top.
• Bake, uncovered in 13X9 inch casserole dish for 60 minutes - 75-80 or until fork can easily go through potatoes and it's browned on top.

  *If the top is browning too fast and the potatoes aren't cooked, lay a piece of aluminum foil over the top to prevent burning.

  *If you want it to cook faster, seal the pan with aluminum foil before baking, then remove after 45 minutes. You may have to turn it up to broil (500 degrees F/260 degrees C) for 1-2 minutes at the end, in order to get the browning you desire.
• Allow to set for 5 minutes before serving.

Garnish

• Garnish with parsley or green onion or chives, if desired.