Creamy Cheesy Potato

By amberwherley

Ingredients

• 5 to 6 potatos
• 1 pint of whipping cream or half&half (8x9 - 1.5 cups)
• 2 cups grated cheese (colby or sharp cheddar)
• Sprinkle of parmesan

Preparation

Step 1

You just need to use good Ol` Idaho potatoes.

Peel 5 to 6 potatoes if you’re making a 9×13 inch pan.

I’m making a slightly smaller dish. The leftovers are really good.



This is one of my favorite kitchen tools. It’s a corn cob cutter!

I use it for all kinds of kitchen stuff.

It slices fingers also . . .

Don’t cut your fries too thick!

Think shoestring.



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.