Creamy Cheesy Potato: Ingredients 5 to 6 potatoes 1 pint of whipping cream or half&half (8x9 - 1.5 cups) 2 cups grated cheese (colby or sharp cheddar) Sprinkle of Parmesan Directions You just need to use good Ol` Idaho potatoes. Peel and cut 5 to 6 potatoes if you’re making a 9×13 inch pan. The leftovers are really good. Season with salt, pepper and whatever else pleases you. For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream. You could also use half and half if you like. If you are making a 8×9 incher like myself, use 1 1/2 cups. Now top the potatoes with at least 2 cups of grated cheese. I’ve used Colby today, but I also like Sharp Cheddar. A sprinkle of Parmesan is also good. The Parsley just makes it look pretty! Cover with foil, that you have sprayed with Pam or some type of Cooking spray. That way, the cheese won’t stick to the foil. Place pan in the middle of your oven. Bake at 400 degrees for about 1 hour, or until potatoes are fork tender. During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy.
Posted on: Thu, 26 Sep 2013 16:25:05 +0000
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