Stove-Top Scalloped Potatoes with Green Chiles and Corn

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

Spread butter on bottom of 10 or 12-inch non-stick skillet. Layer half the potato slices on bottom of skillet. Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all.

Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook 5 minutes longer.

Servings: 4
Source: United States Potato Board