4 lbs. potatoes
1/4 lb. (1 stick) butter
1/2 c. flour
1 can (13 oz.) evaporated milk
1 can (14 1/2 oz.) chicken broth
1/2 lb. Sharp Cheddar cheese, grated
1/2 c. Parmesan cheese, grated
1/2 tsp. pepper
1 tsp. salt
1 tsp. garlic powder

Peel potatoes and cook in salted water to cover until just fork- tender. Cool. Dice potatoes and place in glass baking dish, 9 x 13 inches. Melt butter, blend in flour, stir in evaporated milk and chicken broth. Cook slowly, stirring constantly, until of medium sauce consistency. Add cheeses, pepper, salt and garlic powder. Cook, stirring, until well blended and cheese is melted. Pour over potatoes. Bake, uncovered, at 350 degrees for about 45 minutes or until lightly browned and bubbly. Serves 12.

Note: May be prepared ahead and stored, covered, in refrigerator until baking time.