10 medium-large or 15 small potatoes
2 large onions (at least)
sifter of flour
salt and pepper
butter
milk

Peel and slice thin potatoes and onions. Use a deep baking dish, buttered. Line bottom of dish with raw potatoes, then add layer of onions and sprinkle with flour, salt and pepper (lightly) and dot with butter. Repeat layers until dish is full (1 1/2-inches from top) or you run out of spuds and onion. Add milk to barely cover.

Bake at 350°F for 1 1/2 hours and maybe longer. Test with sharp fork from time to time. Let set 15 minutes before serving.