Makes 12 servings.
1/4 cup Canna Butter***
1 tablespoon oil
5 large potatoes, peeled and sliced
2 medium onions, chopped thinly
1/2 cup flour
2 cups milk
Heat oven to 350 degrees. Spray 13×9-inch glass baking dish with oil to create crispy edges. Layer one-third of the potatoes in baking dish and sprinkle with one third of the chopped onions. Keep layering until the dish is full. To make the Béchamel sauce, melt Canna Butter in a saucepan until hot. Add flour, stirring constantly, and continue to cook over low heat until the flour and butter blend and the mixture takes on a brown color. Add the milk slowly, whisking the whole time until the result is a thickened texture.
Pour over the potatoes and onions. Cover in plastic wrap, then cover in foil.
Bake for 60 minutes, remove the foil and wrap and let brown for the last 15 minutes. Dish is done when a knife easily cuts through the potatoes. Serve immediately.
