Grandma Henrietta's Scalloped Potatoes

Heat the oven to 375°.

Line the pan you are going to use with aluminum foil and grease the foil.

Pare the raw potatoes and slice them thin.

You can put the slices into a pot of water to keep them from turning dark while you work.

Drain before using. Place a layer of potatoes 1 inch deep in the baking dish. Sprinkle a portion of the flour over each layer; add part of the butter in bits and season with a dash of pepper.

Repeat the layers until the required amount is used.

It is best not to have more than 2 to 3 layers because of difficulty in cooking.

Pour on the milk until it can be seen between the slices.

Cover and bake until potatoes are tender when pierced with a fork, 1 1/2 to 2 hours.

Remove cover during last 15 minutes to brown the top. Makes 6 to 8 servings.