May 6, 2010

Creamy Cheesy Potatoes


About 5 – large potatoes
*enough to fill a 9×13 glass baking dih
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese


Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)
Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

This recipe and picture are courtesy of getoffyourbuttandbake She is a fabulous cooks and can take WAY better pictures than me. This recipe is so good! I had to cook them quite a bit longer though. So next time I will probably do a thinner layer of potatoes or cut them thinner to get them to cook on time.

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