Ingredients

4 large Russet potatoes

1 package pepperoni (regular, spicy or turkey; can also substitute diced ham)

6 ounces medium cheddar cheese, grated

6 ounces pepper jack cheese, grated

4 – 6 Tablespoons salted butter

1 + ½ teaspoon salt

1 teaspoon black pepper

1 cup whole milk

3 Tablespoons all-purpose flour

Instructions

Preheat oven to 375.

Butter a 9 x 13 baking dish; set aside.

Grate cheeses. (Reserve about ¼ cup cheese to go on top). 

 Add flour to a mix and pour, or a mason jar and shake until combined.  If you see lumps, strain it. 

Peel and slice potatoes (in about eighth inch slices).  Line bottom of baking dish with a layer of potato slices, pepperoni and cheese.  Pinch off bits of butter and drop over cheese (about a Tablespoon per layer).  Pour about a fourth of milk mixture over first layer.  Repeat until all ingredients are used.  Sprinkle remaining cheeses on top.  Bake for about 40 minutes, or until potatoes are fork tender.