Parmigiano Scalloped Potatoes

880 grams Potatoes, Russet, raw, sliced, 880 gram(s)
1/2 cup Parmigiano Reggiano Cheese, grated
3 tablespoons Flour, Self-Rising, Enriched
1 tablespoon King Arthur Hi Maize Fiber
8 ounces Milk, 1%
1/2 tablespoon Butter, unsalted
salt and pepper to taste

May substitute skim evaporated canned milk for 1% milk. Nutrition values will change. Salt is not figured into nutrition values.

Preheat oven to 400 degrees. Slice potatoes thinly. Spray 9x9x2-inch baking dish with cooking spray. Mix flour and fiber together. Layer 1/3 sliced potatoes, sprinkle 1/3 flour mixture,1/3 Parmigiano Reggiano, salt & pepper to taste; repeat ending with potatoes only. Sprinkle top with last 1/3 Parmigiano. Heat milk and butter in microwave. Pour into side of potatoes, without disturbing top layer (should come half way up potato layers). Loosely cover top with foil; bake for 30 minutes. Remove foil, reduce heat to 350 degrees. Continue baking for 60 minutes or until top is golden brown and milk has evaporated. Let sit for 5 minutes before serving.