Southwest Stove-Top Scalloped Potatoes

• 2 tablespoons butter or 2 tablespoons margarine
• 1 1/3 lbs potatoes, unpeeled,sliced 1/8 inch thick (4 medium)
• 1 cup shredded monterey jack pepper cheese
• 1 (7 ounce) can diced green chilies
• 1 (7 ounce) can whole kernel corn, drained
• 1 tablespoon flour
• 1 tablespoon butter
• 1/4 teaspoon white pepper
• 1 cup milk

1. Spread butter on bottom of 10 or 12-inch non-stick skillet, layer half the potato slices on bottom.
2. Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes.
3. Repeat layers, ending with salt and pepper.
4. Pour milk over all.
5. Bring to simmer over high heat, reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes.
6. Uncover and cook 5 minutes longer.

butter, potatoes, shredded monterey jack pepper cheese, green chilies, whole kernel corn, flour, butter, white pepper, milk

Taken from www.food.com/recipe/southwest-stove-top-scalloped-potatoes-53451 (may not work)