Scalloped Potatoes

It seems lately I have been making a lot of comfort foods. Must be the Fall. I have been cooking more too because I got a job cooking for my Dad. It is a pretty sweet arrangement. The other night I made him a beef roast cooked in BBQ sauce and then we served it like sandwiches with some wheat rolls. It was delicious. I served it will scallop potatoes. It was a great combo.

6 large potatoes
2 cans evaporated milk
4 tbsp flour
shredded cheese
chopped onion
LOTS of pepper, salt, and garlic powder to season

Peel and cut potatoes in half. Boil in salted water until soft, but still a little firm.
After the Potatoes are cooked, slice them into smaller pieces.
Put a layer down of potatoes and a handful of the diced onions in a 9 by 13 pan.
Pour some evaporated milk on them, season with pepper, salt and garlic powder. Sprinkle some flour over the top and make sure it is absorbed into the milk (the flour is what will thicken the milk).
Add cheese on top of the layer if you like a lot of cheese, or you can just wait until the end to sprinkle it on top.
Repeat this process of layering until you run out of potatoes.
Make sure the milk is up to the same level as the potatoes.
End with a layer of cheese on the top.
Bake at 375 degrees until it is bubbly and the onions are soft.
Let it stand for a few minutes to cool off and to let the sauce thicken some more.