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.

Cheesey Scalloped Potato Recipe.... mmmmm!!!

Since it was such a nice day (not hot and humid)... I decided to make some scalloped potatoes. I followed this recipe... but the next time, I'm going to put some cheese in with the layers instead of just on top.




Cheesey Scalloped Potato recipe:

•4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
•2 tablespoons flour
•1 teaspoon salt
•1/8 teaspoon pepper
•3 tablespoons butter
•2 cups scalded milk
•1/2 cup shredded Cheddar cheese (I did use more)

Preparation:

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Serves 6 to 8.