Boil potatoes with peeling on. Cool in cold water and then peel by pulling skins off with knife.
Spray casserole dish with PAM and start layering with potatoes covering bottom of dish.
Pour some white sauce on potatoes.
Put shredded Medium sharp cheese on sauce.
Sprinkle parsley on cheese.
Repeat these layers till all used or pan is filled, but leave some room at top so cheese doesn’t bubble over edge.
Bake at 350 degrees for 30 minutes. Remove from oven and let stand 5-10 minutes before serving.
1 cube butter or margarine
3 Tablespoons flour
2-3 cans evaporated milk(can milk)
Regular milk as needed
Melt butter in heavy saucepan and add onion powder to taste. Add flour to make roux. Add can milk and mix with whip. Add pepper and celery salt to taste (and smell). Stir well to keep sauce from scorching on bottom and make sure no lumps.