3poundsYukon gold potatoespeeled and thinly sliced (6 to 8 potatoes)
3heaping tablespoons all-purpose flour
2cupswhole or 2% milk
1/2cupshaved or grated Parmesan cheese
1teaspoonsalt or seasoning saltlike Lawry's, or to taste
Fresh ground pepperto taste
Preheat oven to 350 degrees F. Coat a large deep baking dish, 13- x 9-inch or slightly larger, with non-stick cooking spray.
Cover the bottom of prepared baking dish with 1/3 of the potatoes then sprinkle evenly with 1 heaping tablespoon of flour. Pour 1/3 of the milk over the top, then add 1/3 of the Parmesan. Season with salt (or seasoning salt) and fresh ground pepper, to taste. Repeat layers two more times - potatoes, flour, milk, Parmesan, salt, and pepper, exactly like first layer. Cover with foil.
Bake for 1 hour then remove foil and continue baking for another 5 to 10 minutes or until fork tender and lightly golden brown.
Save time and ensure your potatoes will be sliced evenly by using a food processor with the slicing blade or a mandoline.