Prep Time (minutes)
Cook Time (minutes)
6 thinly sliced Yukon gold potatoes
1 tsp of salt
1 large yellow onion, thinly sliced
3/4 cups of dried breadcrumbs
1.5 cups of hot milk
3 tablespoons of unsalted butter
Pinch parsley to taste
1 Preheat oven to 400 degrees F. Butter a casserole dish.
2 Alternate layers of potatoes, then onions, then breadcrumbs (repeat). Add salt to milk and pour over the contents on the dish. Top with remaining breadcrumbs and the butter.
3 Cover and bake for 30 minutes, then uncover and bake until browned on top and potatoes are tender.