Slice the potatoes pretty thin...they take forever to cook when thick. Layer a row of taters on bottom, sprinkle salt and pepper on them, we add some parsley and fresh garlic also. Then cover with sharp cheddar cheese. Continue layering the same way till your dish is 3/4 full, then pour evaporated milk all over it. We used around 2 cans on these taters. We also bake covered with foil, then take foil off to crust top. Bake at 375 for quite a while...these took an hour and 20 minutes. Just check taters with toothpick till they are soft. Enjoy!