1 peck potatoes
1/2 c. butter
1 c. flour
2 c. onions
5 tsp. salt
1 1/2 qt. evaporated milk
1 1/2 qt. water or stock
1 lb. yellow American cheese

Peel and slice potatoes to 1/4 inch thickness. Peel and slice onions. Cook potatoes and onions in water with salt until just tender. Reserve stock from drained potatoes and onions. Make roux with flour and butter; add to stock; mix in evaporated milk. Place alternate layers of potatoes and onions in greased baking dishes. Pour milk sauce over layers and top with cheese slices. Bake 20 minutes or until hot and golden topped. Sprinkle with paprika. Serves 50.