Mom's (and Nana's) Scalloped Potatoes

These are the cheesy potatoes that I grew up loving. I thought it was Mom's recipe, but she told me yesterday when we made them together that it was her mom's recipe. Since I have to have it all written down, I wrote while she cooked.

Mom's (and Nana's) Scalloped Potatoes

2 lbs. cheddar cheese, sliced in the food processor
5 lbs. potatoes, peeled and sliced in the food processor
Salt
Pepper
Parsley Flakes
3 cans evaporated milk

In the bottom of a big pan (like one of those disposable ones), spray with oil. Put one can of evaporated milk in the bottom. Layer with potatoes, salt, pepper, parsley flakes, cheese and then repeat all. Keep potatoes moist with evaporated milk throughout. Bake 350 for 1 hour and then turn so that the cooked top gets distributed underneath. Bake 45 more minutes and turn again. Bake until done (about 15 more minutes).