Scalloped Potatoes - cooking recipe

Ingredients

6 -8 medium white potatoes, sliced thin (we use Russets)
4 tablespoons all-purpose flour
black pepper (about 2 tsp.)
1 1/2 teaspoons onion salt (or to taste)
1 teaspoon garlic powder (or to taste)
1 teaspoon oregano
4 tablespoons butter
2 1/2 cups milk, scalded

Preparation

Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.