Scalloped Potatoes

Whisk in the whole carton of chilled milk.

Add salt and cayenne to taste.

Whisk the sauce periodically while it cooks over low heat until it thickens and reaches boiling point.

Cut the heat to low and mix in the cheese.

Spoon half of the sliced potatoes into a lightly oiled one-quart casserole dish.

Transfer half of the cheese sauce to the potatoes.

Layer the potatoes and cheese sauce again.

Add the rest of the cheese.

Add a little paprika on top for color.

About an hour at 350°F with the lid off.