4 lbs. peeled potatoes
1/2 c. flour
1 can (14 oz.) chicken broth
1/2 c. Parmesan cheese
Salt and pepper to taste
1/2 c. butter
1 can (14 oz.) evaporated milk
1/2 lb. grated sharp cheese
1 tsp. garlic

Cook, cool and dice potatoes. Place in a 13x9 dish. Melt butter and blend in flour. Stir in evaporated milk and chicken broth. Cook mixture until it's a medium white sauce. Add cheeses and stir until well blended. Pour sauce over potatoes. Bake 45 minutes at 350 degrees, until it's bubbly and lightly browned.