Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup as original recipe is written). Sprinkle the remaining cheese over the top and return to the oven.
Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
*You can substitute other cheeses besides parmesan, such as gouda or asiago.
*You can use cream or half and half instead of low-fat milk, but it will add a lot more fat and calories overall.
*Nutrition information is a rough estimate.