you betcha Barneypoo, Here's one I used a lot at the Restaurant.
3#-cleaned and thinly sliced potatoes - rinse under cold water to reduce some starch
1lg.- Onion-Thinly sliced and seperated/seasoned (S/P)
2tbls.-cooking oil(I use Corn oil)
4tlbs.-Flour - reserve 2 tbls.
1 cup-Milk
4 oz.-Butter- melted
1 cup- fine bread crumbs
Heat oil and saute onions till soft , add half the flour and stir (on med hi) to cerate your Roux , let it stay light color (Blonde Roux) - this cooks out the flour taste.
Transfer this to an over safe casserole, mix the reserved flour in the milk and add to casserole along with the potatoes. Stir to mix, then take the melted butter and add to the Bread crumbs.
Spread this on top as a final layer .
Place in a pre-heated oven on center rack and bake for 1.5hrs.(if your crumbs start getting too brown , cover with foil loosely.
Now, set on a Trivet the thicken , add chopped Parsley and serve with a smile...;}-
I use a Martha Stewart Mandolin to cut everything so it cooks evenly.
Hope this helps you out , have fun and....