Scalloped Potatoes

"And don't forget the flour." That's what my mother said to me when I asked her how she makes her scalloped potatoes. "Layers of potato, onion powder, pepper, butter and flour and topped off with whole milk. And don't forget the flour." 3 guesses what I did.

It all started when I got a hankering for scalloped potatoes on our third consecutive day of below freezing weather. It just sounded warm and comforting. Having never made them, I briefly confirmed with mother goose the basics and then set to work. I used my food processor to uniformly (and quickly) slice the potatoes wafer thin. I had my roommates pick up three thick slices of ham from the store which I then cut up into chunks. And then I went to work. Potatoes, salt, pepper, onion powder, ham, butter. Potatoes, salt, pepper, onion powder, ham, butter. Potatoes, salt, pepper, onion powder, ham, butter until my baking dish wash full. As I poured the milk over the top, and all my roommates admired the pretty dish, it hit me. !@#$%. I forgot the flour.

It turned out tasty, but very liquidy. It definitely needs the flour.

Inspiration: It's Frickin' Freezing Out Side
Time: 1 hour
Difficulty: Easy
Special equipment: Food processor with slicing tool, deep baking dish
Servings: 6-8

Ingredients
4-5 Yukon Gold potatoes, washed and dried
2 slices 1/4" thick cut ham, cut into bite sized pieces
1/2 stick of butter, cubed small
onion powder
black pepper
FLOUR
1 pint whole milk

1. Using a food processor, slice the potatoes as thin as possible. If you don't have a slice mechanism (or a food processor for that matter), you will have to hand cut the potatoes, as thinly and uniformly as possible.
2. Grease the bottom and sides of a deep baking dish. (I used olive oil)
3. Create a layer of potatoes on the bottom, over lapping the edges so that the bottom of the pan is covered. Sprinkle with 1/8th tsp onion powder, 1/8th tsp. black pepper and 1/2-1 tsp flour. Spread a small portion of the ham across the bottom and butter. Repeat this until you have either exhausted space in your baking dish or have run out of potatoes.
4. Pour milk over the top of the potatoes until it reaches the 2nd before the top layer.
5. Bake in an oven preheated to 375 for 40-45 minutes. It should be golden brown on the top, and a knife should easily pierce the potatoes.