Scalloped Potatoes

3 cups thinly sliced potatoes (or your choice)
½ cup flour
1 stick butter clod and grated (you don’t have to use it all)
1 ¼ cup milk, cream or half and half
1 ¼ tsp salt
Parmesan (opt.)

Preheat oven to 350
Butter a 10-inch baking dish
Dredge potato sliced in flour and arrange in single layers in pan.
Between layer sprinkle butter shreds to your liking. Layer more potatoes, more butter until you
run out.
Gently heat milk and salt in a sauce pan.
When hot (but not boiling), our over potatoes.
Sprinkle top with parmesan and bake covered for 45 minutes to an hour or until potatoes are almost done. Uncover and continue to cook until the top begins to brown and potatoes are done.