scalloped potatoes

Here's my scalloped potato recipe (it's better than it looks in that unappealing picture), guaranteed not to turn out tough and dry. I made it with unsweetened soy milk, since that's what I have around (it makes the potatoes turn out darker, but that's about the only difference). Double it to make a 9"x13" pan for a party dinner instead of just yourself, but the baking times stay the same.

Scalloped Potatoes

1 1/2T flour
1t salt
1/8t pepper
1 1/2 lb potatoes (I usually use Yukon Gold, but this time used anonymous red ones I already had), thinly sliced (1/8"-1/16")
1 1/2T butter (or margarine)
1 1/2C milk (your preferred variety)

Combine the flour, salt, and pepper. Arrange 1/3 of the potato slices in a greased 9"x6" pan. sprinkle with half of the flour mixture and dot with half of the butter. Add a layer of potatoes, sprinkle with the rest of the flour and dot with the rest of the butter, and finish off with the remaining potatoes. Pour the milk over the top, cover with tin foil, and bake at 350ºF for 45 minutes. Turn the heat down to 325ºF, take the tin foil off, and bake for another 45 minutes--until the potatoes are tender and the top's a pretty golden color.