1 1/2 oz. Parmesan cheese
3 med. potatoes, peeled
1/2 c. butter
1/4 c. flour
3 c. milk
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 tsp. garlic salt
1 (10 3/4 oz.) can condensed cream of Cheddar soup
Paprika

Grease 13 x 9 inch baking dish. Cut cheese in 1 inch cubes and process to 1/8 inch pieces or chop by hand. Shred potatoes. Pat evenly into baking dish. Melt butter in medium pan over low heat. Whisk in flour.

Cook 2 to 3 minutes; gradually whisk in milk. Continue whisking over medium heat until slightly thickened. Add spices and soup. Cook until thickened. Pour over potatoes and top with cheese. Refrigerate overnight. Remove 1 hour before baking. Preheat oven to 350 degrees. Sprinkle with paprika. Bake 1 hour.