EMERIL’S SCALLOPED POTATOES

l tsp. plus l/4 cup butter (l/2 stick)
2-l/2 lbs. red potatoes, peeled and sliced l/4″ thick
l-l/2 tsp. salt
l tsp. pepper
2 tbsps. plus 2 tsp. flour
l/2 lb. sharp cheddar cheese
l/2 lb. monterey jack cheese
2 cups milk
Heat oven 350. Grease 2 qt. baking dish with l tsp. of the butter. Put potatoes in large mixing bowl and add salt and pepper. Toss to season evenly. Arrange a leyer of potatoes on bottom of dish and sprinkle with 2 tsp. of the flour. Dot with a tbsps. of the remaining butter then sprinkle with l/2 cup of each of the cheeses. Repeat the process until all potatoes, butter, flour and cheeses are used ending with the cheeses. Pour in the milk. Bake until golden brown and bubbly about l hr. Remove from oven and serve hot.