SCALLOPED POTATOES

Fill a baking dish with layers of sliced raw potatoes. Dot every layer with generous dots of butter, salt, pepper and a dusting of flour. Pour over, evaporated milk or half and half to cover. Bake in a 350* oven until tender and well browned on top.
A light layer of grated cheese to every layer of potatoes and a more generous layer on top, gives a good potatoes au gratin.
Dianne Crosby

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