Creamed Potato Loaf

4 T. butter
4 T. flour
1/2 t. salt
few grains pepper
2 T. minced parsley
1 1/4 c. milk
4 med. potatoes cooked
1 c. grated sharp cheddar cheese divided
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Melt butter, blend in flour, salt and pepper. Add milk; stir over low heat until thick. Slice potatoes thin; add the sauce and parsley; mix well. Spoon half the creamed potatoes into well-greased loaf pan 8" x 5" x 3". Pack down firmly. Sprinkle with half the cheese. Add remaining potatoes. Press down firmly. Chill several hours or overnight. Sprinkle remaining cheese. Bake at 375 for about 1/2 hour.