Posted by: marthabernie | January 14, 2015


This is a lot of potatoes to peel and slice, but the idea of using caramelized onions appealed to me when I first made it. Note that Parmesan or any kind of cheese can be substituted for a milder or different flavor. I last tried this by making half a recipe and using Monterey Jack Cheese instead of Romano. Also, if you substitute corn flour for wheat flour, this recipe will be gluten free!


1 tablespoon butter
2 pounds sweet onions, sliced
1/3 cup all purpose flour
1 – 12 oz can low fat evaporated milk, divided
1 cup low sodium chicken broth
1/2 teaspoon ground black pepper
1/2 teaspoon seasoned salt
2 tablespoons fresh thyme leaves
5 pounds russet potatoes, peeled and sliced 1/8 inch thick
1/2 cup grated Pecorino Romano cheese
garnish with fresh thyme

Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, for one hour or until golden brown. Monitor the onions closely during the end of cooking time because they can burn easily.

In a small bowl, whisk flour into 1/2 cup evaporated milk. In a medium saucepan, combine remaining milk, chicken broth, pepper and salt. Bring to a boil over medium heat. Whisk in flour mixture, reduce heat and cook whisking constantly, for 5 minutes or until thick. Stir in thyme leaves.

Arrange one fourth of potato slices in the bottom of the baking dish. Spread one0fourth milk mixture over potatoes. Sprinkle one0fourth onions over sauce. Repeat layers 3 more times. Cover with aluminum foil. Bake for 30 minutes. Uncover and bake 45 minutes longer or until casserole is bubbly and potatoes are tender. Garnish with thyme.

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