Scalloped/ Augratin Potatoes

Okay here's were my directions are a little different than others. I like to take my slice potatoes and put in a steam proof bag and microwave for 3 minutes as opposed to par boiling.

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

In a large ovenproof dish place a even layer of your steamed potatoes slices. Sprinkle about a teaspoon of your flour herb mixture, a handful of your shredded cheeses, and a drizzle of your Progresso cheese mixture. Repeat your layers until there's no more left.

Once all your layers are complete you will pour your milk over the top. Next you'll take your cubed butter and dollop on top. Cover with aluminum foil and bake for 30 minutes at 350F.

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