Ingredients:

2-1/2	Lb	Russet potatoes, peeled, cut into 1/8” slices
¼	Cup	Butter, melted
2	Cup	Parmesan cheese, packed (10 oz)
2	Cups	Milk

Directions:

Preheat oven to 4000186F. Grease a 13x9” baking or casserole dish.

Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of

the butter. Top with 1/3 of the parmesan cheese. Repeat layering twice more. Pour milk evenly

over all.

Bake potatoes 15 minutes. Reduce heat to 350ºF. Continue to bake until potatoes are tender, top is golden brown and most of the milk is absorbed, about 1 hour longer. Remove from oven, let stand 10 minutes before serving.

 

Yields

6 servings