Scalloped Potatoes

Comfort food at its most comforting. Thinly sliced potatoes - scrub but keep the skins on, remove blemishes - smothered in a cheesy creamy sauce. Team this with moist tender pork ribs and stir fried vegetables for a satisfying Sunday meal.

Potatoes, 4 large, scrubbed and sliced as thinly as possble
Butter, 2 tablespoons
Flour, 1 heaping tablespoon
Salt, sprinkling
Milk, 1- 2 cups
Cheese, (New Zealand cheddar), 4-6 ounces (250 gms) cut in cubes or slices
Black pepper, sprinkling
Parmesan cheese to sprinkle on top

Slice as thinly as possible and arrange the potatoes in a deep dish. Heat oven to 350 degrees.
Heat butter in a pot at medium to low. Add flour, salt and milk when the butter is melted. Stir well and add cheese and black pepper. Continue to heat and stir until the cheese is melted. Pour the sauce over the sliced potatoes making sure that the potato slices are evenly coated. Sprinkle parmesan cheese over the top. Bake for about one hour until the top is browned and the potatoes are cooked (put a knife through the centre of the potatoes to test).

Bake in a deep dish for dense layers of potato. Or bake in a shallow dish for a larger surface of crusty cheesy potato.