Cheesy Scalloped Potatoes

Ingredients:
5 Pounds Russet potatoes 
18 thinly sliced deli American Cheese
1 sweet onion, finely chopped
1 stick of butter (yes, real butter)
Flour
Milk
Non Stick Cooking Spray
Directions:
Preheat oven to 325
Peel and thinly slice potatoes. I start with about 5 or 6 large potatoes and add more if I need them to complete a layer.
Spray bottom of baking pan with non stick cooking spray. You can use any size pan and simply alternate layers according to how big of a casserole dish you use.
Start with a layer of potatoes. Enough to cover the bottom.
Sprinkle a few onions on top. Kind of sparsely as you don't want the onion flavor to overtake the dish.
Sprinkle enough flour to lightly cover the layer.
Add about 6 or 8 thin slices of butter.
Top with American cheese. If it is thin you will want to make sure most is covered. Thinly sliced is best.
Now you will start another layer. Potatoes, onions, butter, flour.
I usually do about 3 to 4 layers.
I would not put cheese on the top layer because it will get crispy and burn.
Press layers down tightly.
Begin adding milk until you just see the milk beginning to show on the top layer.
At this point, I like to slow bake them to prevent them from burning. I actually turn down the heat to about 275 and bake slowly for awhile. When the potatoes are almost done, you can up the heat to make sure you are cooking the liquid down. Add the last layer of cheese at this point!
Put in the oven and bake until potatoes set and are cooked through. You can tell if they are done if you can stick a fork in the middle and it goes in easily.
They are much easier to do than you think and they are so much better than the boxed versions!!

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