INGREDIENTS
•
1 tablespoon butter
•
2 pounds sweet onions, sliced
•
1/3 cup all-purpose flour
•
1 (12-ounce) can low-fat evaporated milk, divided
•
1 cup low-sodium chicken broth
•
1/2 teaspoon ground black pepper
•
1/2 teaspoon seasoned salt
•
2 tablespoons fresh thyme leaves
•
5 pounds russet potatoes, peeled and sliced 1/8 inch thick
•
1/2 cup grated Pecorino Romano cheese*
•
Garnish: fresh thyme