Directions

1. 1. Heat the oven to 375 degrees F.
2. 2. Peel the potatoes and put them in a pot. Add water until it is a couple of inches above the potatoes. Place over medium high heat and let the water come to a boil. Cook for 15 minutes.
3. 3. Put three cups of water and the bullion cubes in a two quart sauce pot and place over medium high heat. Once the water reaches the boil, cook until the bullion has fully dissolved, about 5 minutes.
4. 4. Remove the potatoes from the stove and drain the water into the sink. Refill the pot with cold water and let the potatoes cool enough to be handled.
5. 5. While the potatoes are cooling put the butter in a large skillet over medium heat. Slice the onions and sauté them until they turn transparent. Add the flour to the pan and cook, stirring constantly, until the resultant roux turns butternut brown.
6. 6. Pour the chicken broth into the skillet, stirring continuously, then add the milk. Continue stirring until the liquid and the roux have thoroughly combined. Lower the heat and let the sauce simmer until it reaches medium thickness.
7. 7. While the sauce is finishing, cut the potatoes into 1/4 inch slices. Coat the inside of a casserole dish with cooking spray.
8. 8. Line the bottom of the dish with potato slices and then add a little sauce spreading it over the potatoes. Add more potato slices then more sauce; repeat until all are used up. If you don’t have enough sauce add a little milk to the casserole to just lightly cover the top layer of potatoes.
9. 9. Cook in the oven for 30 minutes or until the potatoes are fork tender.