This is not nearly as tricky to make as you might think. Sprinkling the flour on the potatoes before you bake them ensures a thick, creamy sauce and crispy edges. Serve this along side your favorite entree or as a filling dish in itself. This dish is large – meant for a crowd. Feel free to halve or quarter to serve fewer people.

12 large potatoes, peeled and sliced very thin (1/8 inch)
1/2 c onion minced finely
16 oz cheese, shredded ( we like a mix of sharp cheddar or manchego, romano cheese and gouda)
salt and pepper to taste
1/2 c (2 oz or 56.7g) Better Batter Gluten Free Flour
2 c milk

Preheat the oven to 350 degrees Heavily grease a 9×13 inch baking pan.

Place potatoes and onions in a mixing bowl and coat with flour, salt and pepper, tossing to cover evenly. Layer 1/3 of the potatoes in the baking pan, top with 1/3 of the cheese. Repeat this twice, until all the potatoes and cheese are used. Pour milk over everything, using enough milk to come up to the level of the potatoes.

Cover tightly with greased foil and bake for 45 minutes. Uncover and bake for 45 more minutes. Remove from heat and allow to sit for 5 minutes before serving – these are VERY hot!!