Sure...I will dig it out...cool thing she gave me when my wife and I got married were all of the recipes she knew I loved...she wrote them on index cards and put them in one of those books meant for pictures with the slide in sleeves..(you know, old timey pictures that actually got developed from film
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2-3 tablespoons of butter or margarine
2-3 cups milk (sometimes use half and half to get a little more creaminess to it)
2-4 tablespoons flour
6 cups sliced potatoes (not sure I ever actually measure...just slice enough that I think will fit into a 9/13 or 8/8 dish depending on who is coming here (this year will be on the lower side of the measurements as its just my wife and I that eat the potatoes).
Melt the butter or margarine in a large kettle/pot...stir in the flour to make the roux...getting it a nice tan/brown...
Slowly stir in the milk/cream and then I salt and pepper this mixture (another where I have never measured how much I season...just by feel at this point).
Bring that to a boil on med heat and lower a little til it thickens a bit.
Stir in potatoes to coat them with the mixture and heat til it boils again.
Pour those into a greased baking dish. Option here is melting a little more butter and drizzling over the top of it.
Bake at 350* for an hour to an hour and a half until potatoes are tender and the liquid is bubbling and browning.