You can thank Paula Deen for this recipe, which I found in the Jan/Feb issue of her magazine. This is one of the lighter recipes the magazine is now featuring. I made half a batch of this and it was more than enough for my family of 4 (lots of leftovers). I really liked the flavor of the onions in this dish and it was nice and creamy. Caramelizing the onions is the time-consuming part of this. I made twice what I needed and froze the rest – they will be a great way to dress up my veggies or to use in other recipes in the coming week.

There is one flaw in this recipe – it lists Pecorino Romano cheese, but there is nowhere in the instructions where it says to add it! So I put mine on top (shrug). The recipe calls for low-fat evaporated milk, but I could only find fat free, so I used that.

1 tbsp flour

2 lbs sweet onions, sliced

1/3 cup flour

1 12 oz can light evaporated milk

1 cup chicken broth

1/2 tsp black pepper

1/2 tsp salt

2 tbsp thyme

5 lbs russet potatoes, peeled and sliced 1/8 inch thick

1/2 cup grated Pecorino Romano cheese

Preheat oven to 350. Spray a 13×9 baking dish with cooking spray.

In a large skillet, melt the butter over medium. Add the onions and cook, stirring occasionally for an hour or until golden brown.

In a small bowl, whisk flour with 1/2 cup of the milk. In a saucepan, combine the rest of the milk, chicken broth, pepper,and salt. Bring to a boil over medium high heat. Whisk in the milk/flour mixture and reduce heat to medium, whisking for 5 minutes or until thick. Stir in thyme.

Arrange 1/4 of the potatoes on bottom of pan. Top with 1/4 of the milk and 1/4 of the onions. Repeat 3 times. Cover with foil.

Bake for 30 minutes, then remove foil and bake another 45 minutes.

It turned out perfectly and fed us for a second meal as leftovers.