you want a little room between the top of the taters and the lip of the dish.
repeat layers until you run out of potatoes, pressing down as needed. cannot stress enough that this is how the got dam recipe is written again, no measurements, i use at least one heaping big soup spoon's worth of flour per layer, a solid dusting but you should be able to still see the potatoes through it. add a layer of taters to the bottom of the dish, not specified how deep, but flat double layer turns out best by my experimentations. seasonings (salt, pepper, i've added fresh thyme and sweet paprika before to great success, old bay because i was half asleep and thought it was paprika and it was fine, nutmeg, five spice, go ham). butter, either room temp so you can plop little bits of it or cut into tiny cubes. i've never tried it, but relatives have and reported positive results) you can also use unflavored and unsweetened nondairy milk. 
milk (or halfnhalf if you're a decadent lil guy.onions, halved and also sliced thin, quantity relative to how much you like onions.potates, however many you want or need to use up, sliced as thin as you get can them without a mandoline because no one in the family has ever had one.
preferably lidded, but loose aluminum foil works fine too "scalloped" taters, an Old AF family recipe that was only written down in the last 20 years or so, with no measurements anywhere on the recipe card
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