Scalloped/ Augratin Potatoes

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   Okay here's were my directions are a little different than others.

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   I like to take my slice potatoes and put in a steam proof bag and microwave for 3 minutes as opposed to par boiling.

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   In the meantime combine your flour and dry herbs and mix until well incorporated.

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   Set aside.

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   In a large ovenproof dish place a even layer of your steamed potatoes slices.

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   Sprinkle about a teaspoon of your flour herb mixture, a handful of your shredded cheeses, and a drizzle of your Progresso cheese mixture.

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   Repeat your layers until there's no more left.

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   Once all your layers are complete you will pour your milk over the top.

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   Next you'll take your cubed butter and dollop on top.

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    Cover with aluminum foil and bake for 30 minutes at 350F.

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    Next remove foil increase heat to 425 and bake for an additional 30 minutes or until top becomes golden brown.

No additional tips available.