Scalloped potatoes (a.k.a. Heart Attack on a plate)

This is one of those rare times when I didn't really follow a recipe.  Well, kind of.  I called a friend/former co-worker of mine, Marie (see her cheesy potato soup recipe http://insearchoftheperfectmacaroniandcheese.blogspot.com/search?q=cheesy+potato+soup) and asked for her advice on making Scalloped potatoes.  What follows is basically her recipe:

Bacon scalloped potatoes

Ingredients:

5-6 russet potatoes, sliced 1/4" thin
oil or butter
milk
flour
cheddar cheese, grated
salt and pepper to taste
chopped onions, optional (I cooked mine in bacon fat)
chopped bacon or ham, optional
butter, optional

Procedure:

1) Slice the potatoes about 1/4" thick.  I used a food processor for this (so easy!).  Grease a casserole dish.

2) Layer the potatoes on the bottom of the casserole.  Sprinkle salt and pepper.  Add chopped onions or bacon if using.  Finally, layer with about one tablespoon of flour and top with cheese.

3) Repeat layers, omitting the flour, onions and bacon on the top layer (salt, pepper and cheese only with butter if using).

4) Pour about 1 cup of milk on top.

5) Bake,covered at 300 for 30 minutes (use aluminum foil if your casserole dish does not have a lid).

6) Take the lid off and cook for another hour. Potatoes are done when they are soft and you can poke them with a fork.

That's it.  Any mistakes in the recipes are mine and mine alone.  The final product didn't have enough of a sauce for me, it was more like layered potatoes with bacon, onion and cheese.  But, oh was it so good!!

Bacon and cheese scalloped potatoes

Dinner that night consisted of a large ham steak, artichoke and
scalloped potatoes.