4 quarts sliced potato 4 quarts sliced onion 4 quarts milk

1/3 cup cornstarch 3 tablespoons salt 2 teaspoons pepper

Peel and slice potatoes and onions before measuring; parboil separately three to five minutes; drain. Put into baking dishes in alternate layers, dredging each layer with cornstarch mixed with salt and pepper; add hot or cold milk, cover closely, and bake one and one-half to two hours. Add more milk, if necessary; the potato mixture should be slightly creamy when done. One and one-half cups butter substitute may be added when not necessary to save fat.