Wash, peel and thinly slice potatoes.

  Butter 9 x 13 casserole dish.

  Layer 1/3 potatoes, 1/3 butter, 1 tbsp. flour and 1/3 cheese.

  Repeat (potatoes, butter, flour, cheese).

  Follow with final layer of potatoes and top with remaining 1/3 butter.

  In bowl mix milk, salt and mustard and pour over top of potatoes.

  Cover with tin foil and bake in preheated 350F oven for 1 – 1.5 hours until potatoes are soft and bubbly.

  Sprinkle with remaining cheese and bake uncovered for another 15-20 minutes.

  Serve with your favourite entrée like this Slow Cooker Balsamic Maple Glazed Ham [1] and enjoy!

PS: Looking for other Canned Soup Mom simplified family favourites? Try my Lightened Up Baked Mac and Cheese [2], my Slow Cooker Chicken Noodle Soup and my Slow Cooker Roast Beef Dinner.