Ingredients

The following ingredients have 5 Servings
  • 2 pounds russet potatoes, peeled and sliced 1/4-inch thick
  • 1/2 cup chopped onion
  • 1 teaspoon all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup bacon fat, canola oil, butter, or any combo
  • 1 cup milk, water, chicken stock, or any combo

Instruction

  • Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes.
  • Meanwhile heat the fat in a Dutch oven or other heavy lidded pot. Add the potato mixture to the hot oil and cook until heated through, stirring to coat. Add the milk and bring to a boil, stir, reduce to a simmer, cover and cook, stirring occasionally about 15 minutes, or until potatoes are tender.
  • Remove cover, taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the potatoes and gravy reach desired consistency. Serve immediately.