4 c. thinly sliced raw potatoes, about 6 med. size
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
2 c. milk, scalded
1/2 c. shredded sharp cheddar cheese

Layer about 1/3 of the potatoes in a buttered 8 cup baking dish. Combine flour, salt, and pepper in a cup; sprinkle about half over the potatoes; repeat layers, ending with potato slices on top; dot with butter. Pour scalded milk over potatoes (milk should be just visible between top slices); cover.

Bake in moderate oven 375 degrees for 45 minutes; uncover; sprinkle cheese evenly over top. Bake, uncovered, 15 minutes longer, or until potatoes are tender and cheese is melted. (If potatoes are to stand for a while before serving, pour an additional 1/2 cup scalded milk over just before adding cheese and baking for the last 15 minutes.)