5-6 medium Potatoes, washed and sliced thin
1 large onion, sliced thin
1 can (14 oz) Chicken Broth
1/2 can of Milk (Fill the chicken broth can up halfway once you've reached the point using the broth in the recipe)
4 T. Flour
4 T. Butter or Margarine
1/2-3/4 c. Shredded Cheese (cheddar, mexican, whatever you have on hand)
Salt & Pepper, Fresh chopped parsley (optional)
Dump the sliced potatoes & onions into a 9x13 casserole pan, set aside.
Melt the butter in a small saucepan, add flour, stirring constantly, cook 2 minutes until it forms a ball. Add chicken broth and then half a can of milk. Stirring constantly, cook over medium high heat until mixture thickens and starts to boil. Add cheese, stirring well. Remove from heat, pour over prepared taters and onions. Season lightly with salt and pepper.
Bake 35-40 Minutes at 350F