2 cups potatoes, 3/4 inch cubes
2 cups potatoes, coarsely grated
1 tsp. salt (for boiling water)
1/2 cup evaporated milk
2 tbsp. butter (for sauce)
2 tbsp. flour
2 tbsp. butter (for crumbs)
1 cup plain bread crumbs
1/4 tsp. paprika
1/4 tsp. white pepper
1 tsp. parsley
1/3 cup grated Parmesan, Asiago, Monterey Jack, Cheddar or other cheese

Wash, pare and cut 2 cups Russet or Yukon Gold potatoes cut into 3/4-inch cubes.

In a saucepan, boil cubed potatoes in 3 quarts of water into which 1 tsp. salt has been added for about 15 minutes or until almost fork tender.

Using a slotted spoon, remove potatoes from water and allow to cool.

Bring potato water to a boil and reduce by half. Measure 1/2 cup of the potato water and discard remaining water or save for another use (such as making potato rolls).

Return 1/2 cup potato water to the same saucepan and add 1/2 cup evaporated milk (non-sweetened), 2 tablespoons butter, and whisk in 2 tablespoons flour. Stir constantly until sauce comes to a boil and begins to thicken. Remove from heat and allow to cool for 20 minutes. Remove half of the sauce and set aside.

Add the cubed potatoes to the sauce remaining in the saucepan. Pour potato sauce mixture into a buttered casserole or baking dish.

Layer 2 cups raw shredded potatoes over the top. Shred potatoes on the coarse side of a cheese grater or use the coarse shredding disc of a food processor. Spread reserved sauce over the top of the shredded potatoes.

In a skillet, melt 2 tbsp. butter. Add 1 cup bread crumbs, 1/4 tsp. paprika, 1/2 tsp. pepper and 1 tsp. parsley. Toss until mixed and butter coats crumbs.

Sprinkle over the top of the casserole. Spread 1/3 cup grated cheese evenly over casserole.

Bake in a preheated 350°F oven for 45 minutes or until cheese is lightly browned on edges and bubbly.