8 russet potatoes, washed and sliced into 1/4 inch slices
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon, cooked and chopped
2 tablespoons parsley, chopped
3 tablespoons butter
2 cups milk
1/2 cup cheddar cheese, shredded

Preheat oven to 375 degrees.  In a medium saucepan, bring milk to a low simmer over medium heat.  Remove from heat and set aside.  In a 2-quart baking dish, arrange potatoes to form a single layer.  In a small bowl, combine flour with salt and pepper.  Gently mix in bacon and parsley.  Sprinkle half of the four mixture over the potatoes.  Repeat with remaining potatoes.  Dot potatoes with butter.  Pour reserved milk over potatoes.  Cover and bake for 45 minutes.  Remove from oven.  Uncover.  Sprinkle with cheese and return to oven.  Cook for 15 minutes.  Serve.

Serves 6
Military Cuisine