Cheesy Scalloped Potatoes

2 1/2 Lb red or russet potatoes

1 1/2 Cups milk

1 tbsp flour

1/4 tsp black pepper

2 5 oz jars pasteurized process cheese spread sharp

2 tbsp parmesan cheese grated

About 1 1/2 hours before serving:

Preheat oven to 370 degrees. Grease an 8 x 8 x 2 inch baking dish. Peel and thinly slice potatoes. Cover with salted cold water; set aside.

Meanwhile, in a 2-quart saucepan, whisk milk, flour and pepper until well blended. Stirring constantly over medium-high heat, bring to a full boil.

Reduce heat to low and stir in cheese spread until melted.

Stir in grated parmesan cheese.

Drain potatoes well and place in baking dish. Pour cheese over. Bake for 1 hour or until potatoes are tender.