I prepare this easy dish in a clear microwaveable casserole with a lid. The amount of potatoes, cheese and milk you need is based on the size of the casserole you use. For 4 medium sized potatoes, estimate about one cup of cheese and one half cup of milk.

Layer potatoes, sliced approximately 1/4 inch thick, in the bottom of casserole dish. Sprinkle with garlic salt and cover with thin layer of grated cheddar. Repeat layers until casserole is full, ending with cheddar cheese as the top layer. Pour about ½ inch evaporated milk into the casserole. Cover and bake in your microwave at the setting you would cook baked potatoes. (this will vary depending on how many potatoes you've included in your casserole)

About halfway through cooking time, stir gently to distribute cheese and milk. Continue cooking. At the end of cooking time, check potatoes for desired tenderness. If they require additional cooking time, stir gently and add more cooking time until potatoes reach desired tenderness.