Things You'll Need:
- 8 medium russet potatoes Potato peeler 1 medium onion 2-quart shallow casserole dish Kosher salt Ground black pepper 2 tbsp. unsalted butter 1 tbsp. flour 1½ cups light cream Small saucepan
-
Step 1
Rinse the russet potatoes under cold water to wash away any superficial debris, and then remove the eyes with your hands. The eyes of the potatoes are small white growths that appear on the outside of the potato. Preheat the oven to 350 degrees Fahrenheit.
-
Step 2
Remove the brown outer skin from the potatoes using a potato peeler, and then cut them into 1/8-inch thick slices. Cut the onion into similarly sized slices, and distribute half of the potato slices across the bottom of the casserole dish.
-
Step 3
Separate the onion slices into individual rings, and spread them over the potatoes. Season the potatoes and onions with salt and pepper to taste, and then spread the flour over the top. Distribute 1 tbsp. of butter over the flour in small slivers.
-
Step 4
Add another layer of potatoes. Spread 1 tbsp. of butter over the potatoes in slivers as before, and season with salt and pepper to taste. Heat the cream in a saucepan over medium-low heat, and remove before it begins to bubble.
-
Step 5
Pour the hot cream over the potatoes, and cover the casserole dish. Transfer it into the oven and bake for 40 to 45 minutes, or until the potatoes are fork tender. Remove the lid from the dish, and bake for about 15 more minutes before serving immediately.
