Easy Scalloped Potatoes

1 (10 3/4-ounce) can condensed cream of mushroom soup
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter, melted
1/4 cup all-purpose flour, sprinkled

In a small bowl, combine the soup, milk, salt and pepper; set aside.
Place a third of the potatoes in a greased 13 x 9 x 2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat with two more layers.

Bake, uncovered, at 350°F for 1 hour and 20 minutes or until the potatoes are tender and top is golden brown.