When it’s rainy, dreary and cold in the PNW, all I want is something that’s cozy and filling – and this recipe fits the bill.

While this is traditionally a side dish, I feel like when I can add in some chopped ham and top it with shredded cheese – BOOM! Main dish, coming through!

Either way, I have included the instructions for two sizes of baking dishes to make it easier. I got you, boo.

Depending on the size of your potatoes, the amount needed will vary. So my advice is to do what I learned from Mama V:
Before you wash and peel your potatoes, set whole potatoes in the casserole dish you will be using. Just one layer of whole potatoes. When you’ve run out of room, that’s how many potatoes you’ll need!

What I love about this recipe is it’s made in one dish – I’m all for less dishes to wash. Aren’t we all?

Also, this dish makes for delicious leftovers – I’ve eaten it for breakfast on numerous occasions. So go ahead and make extra! 😉

Ingredients

Instructions
Preheat oven to 350 degrees.

Grease baking dish with butter or oil, then later the potato slices and diced onion, alternating layers.

Sprinkle salt, pepper, and flour over the top layer. Then top with your cubed butter.

Add milk until it is just short of the height of the potatoes and onions. (Don’t add so much that the milk is covering the top layer).

Using a fork, gently push some of the flour and butter around and into the crevices. This will help avoid having a layer of flour on the top when it’s done cooking. (You don’t need to “stir” it, just put your fork in gently and jiggle it around in several places.)

Sprinkle the top with paprika and bake uncovered for 60 to 90 minutes, when the potatoes are cooked and the sauce has thickened.