Homemade Cheesy Scalloped Potatoes

Gosh, it's already 3 p.m. and I'm just getting around to posting. Our homeschooling is in full gear now so that takes a big portion of my day. We get up around 6 a.m. and my oldest heads off to catch the bus to the high school around 7:15 and then we (the younger two kids & I) start our schooling shortly there after.
Once we finish school then it's time for me to get started on dinner while the kids are off to play. I try to keep up on the laundry and housecleaning in between lessons while the kids do their own *homework*. 
My days seem full but structured which allows me to make the most of my time and accomplish all that  needs to get done. However, there are some days that *things* happen and set our schedule upside down. When that happens we make the best of what we are given and if we don't complete everything then we catch up the next day. No big deal!
This is our third year of homeschooling and I have found that I don't doubt or second guess myself as much as in the past. You always wonder if you are doing a good job as a teacher and constantly compare work with those of the children in public schools. Now I just go with it. I guess I feel more comfortable with my choice to homeschool.
Anytime I doubt myself, something always seems to happen within our public school system that reminds me of why I chose to homeschool in the first place.
So sorry!
Homeschooling was not what I intended to post about today (according to my title) but it seems to be what is rolling off my tongue at the moment.
So without any further ado here is the recipe for scalloped potatoes. It's not a hard dish to make though it takes a little more time than just opening a box of instant but trust me these are way better than a box.

Homemade Cheesy Scalloped Potatoes

8 lbs. potatoes, peeled and sliced thin

1/2 of a large block of Velveeta, cubed

8 oz. bag of shredded cheddar

1 1/4 cups milk

flour

salt and pepper

2 Tbsp. of butter

Grease a large casserole dish with cooking spray.
Peel and slice potatoes. *I slice them and soak them in COLD water until ready to use so that they don't turn brown. When needed, just drain water off of them.

Layer about 1/3 of the potato slices in bottom of pan.
Season with a little salt and pepper.
Sprinkle with flour. I don't have a measurement for this as I never measure. Just get a small handful of flour and sprinkle away.
Place small slivers of butter here and there on top of the flour.
Next place 1/3 of the cheese cubes over the flour and then sprinkle 1/3 of the shredded cheddar.
Repeat this layer two more times.
Pour milk over top and cover with a piece of tin foil that has been sprayed with cooking spray to prevent the cheese from sticking to it.
Seal edges and then cut a few slits in the top of the foil.
Bake at 350° for 3 hours.
Enjoy!

*I use Kroger's version of Velveeta. It is called Nice N Cheesy Queso Blanco. It's a white cheese with jalapenos so in the middle photo that is what the black speck in the cheese is. A jalapeno piece.*