Scalloped Potatoes

6 potatoes, peeled and thinly sliced

2 cups half-and-half

11/2 cups flour

1 cup butter

1 red bell pepper, diced

1 jalapeno, diced

1 tablespoon freshly ground black pepper

milk

Preheat oven to 350°.

Rub butter on bottom of deep 3-quart baking pan or dish. Layer potatoes, red bell pepper and diced jalapeno. Sprinkle each layer with black pepper, flour and slices of butter. Continue until all vegetables, flour, butter and pepper are used.

Pour half-and-half over potatoes, and fill to top layer with milk.

Cover and bake for about 1 hour.

Uncover and bake an additional 20 minutes.