Loaded Scalloped Potatoes

  This is a truly cherished family favorite of mine! Don't be scared to throw extra cheese and toppings in there- the more the merrier! (I'm guilty of going overboard on the cheese most times!)

5 or 6 medium sized potatoes, scrubbed
water
1 cup Whole Milk
3 Tbsp all-purpose flour
1 cup (8 ounces) sour cream
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, trimmed and sliced thin (use green and white), reserve 1 tablespoon for sprinkling
1 heaping cup shredded cheddar cheese (or double it if you're a cheeseaholic like me!)
Healthy handful of bacon bits!

Slice potatoes into 1/4" wide slices and then boil for about 25 minutes, or until tender when poked with a fork. 
Drain and set aside for now.
Preheat oven to 375F and grease a large baking dish. (I use a standard 13x9)
Whisk together the milk and flour in a large bowl until well combined.
Add the sour cream, salt, pepper, and whisk to combine until smooth.
Stir in the green onions; set aside.
Add potatoes to the milk-sour cream mixture, and gently stir and toss to coat.
Allow potatoes to sit and soak up some of the cream mixture for about 5 minutes.
Transfer the potatoes and any leftover cream mixture to prepared baking dish, making sure the potatoes lay mostly flat because edges or corners that are jutting up will be prone to burning.
Evenly top with cheese and bacon bits and bake for about 30 minutes, or until cheese is melted and lightly golden browned.
Garnish with reserved green onions before serving.