¼ cup flour
1 teaspoon salt
1 teaspoon pepper
2 cups Velveeta cheese, cubed
8 cups thinly sliced Russet potatoes, about 8 medium potatoes
Melt butter in large saucepan over medium-low heat.
Stir in flour, salt and pepper and whisk well.
Slowly pour in milk, blending well as it’s poured.
Add cheese and stir until melted.
Take off heat and set aside.
Peel and slice potatoes thinly.
Coat a 2-quart baking dish with non-stick cooking spray.
Add potatoes to baking dish.
Pour cheese mixture over potatoes.
Gently stir a little so that sauce coats potatoes.
Bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until the top is browned.
Remove from oven.
Let stand for 10-15 minutes before serving.