Scalloped Potatoes with HIckory Smoked Bacon and Rosemary Parmesan Cheese

10-12 Small red potatoes
1/2 cup cubed hickory smoked bacon
1.5 - 2 cups milk (2% or whole)

1/4 cup flour
salt and pepper

1/8 cup or less Rosemary Parmesan Cheese

Wash potatoes and remove any bad areas.  Slice 1/8" thin on a mandolin.  Cube bacon.  A little goes a long way no need for more than 1/2 cup.

In a buttered ovenproof dish arrange one layer of potato.  Dust with flour, salt, pepper.  Arrange 1/3 of the bacon on top.  Repeat this layering until the bacon is gone finishing with the potatoes. Pour the milk over the layers until it is about 3/4 of the way up the potato bacon layers.  Top with grated cheese.

Bake 350 degree oven about 1 to 1.5 hours.  The potatoes are donewhen soft and cooked through. Let rest.