2 to 3 lbs. potatoes (Russet, Gold, Idaho) sliced thinly
Sliced scallions 2 to 3 bunches
1/2 lb. cheese (Cheddar or Jack) grated
4 tbsp. flour
Milk to fill dish
8 tbsp. butter (optional)
1 to 2 tsp. dill
Salt and pepper to taste

Preheat to 350 degrees. Cover the bottom of a greased casserole with about 1/4 to 1/3 of the potatoes. Sprinkle with onions, 1 1/2 tablespoon of flour and salt, pepper and dill.

Layer bits of butter, and cover with cheese. Repeat until you run out of ingredients, and add end with cheese. Pour milk into dish until you can barely see it near the top of the potatoes. Cover and bake 60 minutes.

Uncover and bake 30 to 45 minutes until golden brown.