10-12 average potatoes, peeled and sliced
1 pkg. Velveeta cheese slices
2-3 cans evaporated milk (12 to 32 oz.)

Spray a 9x13 inch aluminum pan with canned vegetable spray. Layer potatoes and cheese slices until pan is about 3/4 full. (Layer last with cheese.) Pour canned milk over potato mixture until milk completely covers potatoes. Bake in slow 300 degree oven until potatoes are tender and cheese is very brown, 45 minutes to 1 hour.

Don't cook all the milk dry; some should be left around potatoes. This will become very creamy as it cools.

This is our daughter's "favorite" and one of Grandma's "specialties."