Updated: Jun 3
11 Inch Skillet and Cover or 4 Quart Dutch Oven and Cover
3 Large Potatoes, scrubbed and sliced thin
1 Large red or Yellow Onion, grated
1 ½ Cups Grated Cheddar Cheese (360 ml.)
2 Teaspoons Salt (10ml.)
Pepper to taste
½ Cup Milk or Cream (120ml.)
4 Teaspoons Butter (60ml.)
In a very well buttered pan alternate layers of sliced potatoes, onion, cheese, salt and pepper until the pan is full.
Pour milk all over, dot with butter and cover the butter.
Begin cooking over medium heat until cover is very hot to touch.
Reduce heat to low and continue cooking about 25 minutes. For the last 5 minutes of cooking time the cover may be set ajar in order to allow some of the moisture to evaporate.