scalloped potatoes au gratin

SCALLOPED POTATOES AU GRATIN
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!