5 lg. potatoes, cubed
1 lg. onion, chopped
1 qt. sm. oysters with liquid
Salt and pepper to taste
1 qt. milk
2 tbsp. flour or cornstarch

Cook potatoes and onions until tender and drain. Heat oysters in their own liquid until ends of the oysters curl. Add milk slowly and thicken with diluted cornstarch or flour as a sauce. Pour into deep casserole dish that has been greased with butter, then add the onions and potatoes. Put a biscuit crust over the top and bake until golden brown in a 350 degree oven.