Scalloped Potatoes
By Dawn Arnold
Directions
6 large potatoes, thinly sliced (red potatoes work well
Salt and Pepper to taste
Self-Rising Flour for dusting on each layer
2 Large onions, thinly sliced
Butter, melted (about 1 stick melted)
Milk (enough to cover the potatoes in the dish once assembled)
6 cups Shredded Sharp Cheddar Cheese
2 Quart Casserole Dish
Directions
Layer of Potatoes
Salt and Pepper
Dusting of Flour
Layer of Onions
Drizzle with Melted Butter
Layer of shredded cheese
Don't put last layer of cheese on top until the potatoes become tender and almost cooked.
Pour enough milk to cover the mixture
Bake at 350 for 45 minutes - 1 hour or the potatoes are tender.
Top with last layer of cheese and bake until cheese is melted.