Creamy Cheesy Potatoes
In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book.It's a Family Favorite. We make these for almost every holiday dinner, and in between.When I was younger, we would devour these very quickly at the dinner table. If there were any left-overs, we would… Author: Get Off Your Butt and BAKE Total Time: PT1H30M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 148
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 148
4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish
1 pint (about 2 cups) heavy whipping cream
(over the potatoes and cream) salt and pepper to taste
2 teaspoons parsley flakes
2 cups grated Cheddar cheese
Directions:
Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonalds fries type of thin!)
Pour all of the cream over the top of the fries.
Salt and pepper the potatoes very generously.
Sprinkle at least 2 cups grated Cheddar Cheese over the top.
Sprinkle Parsley flakes on top of the cheese.
Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.
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.
Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
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.
Remove potatoes from the oven, remove the foil and eat!
Source: justgetoffyourbuttandbake.com
Pour all of the cream over the top of the fries.
Salt and pepper the potatoes very generously.
Sprinkle at least 2 cups grated Cheddar Cheese over the top.
Sprinkle Parsley flakes on top of the cheese.
Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.
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.
Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
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.
Remove potatoes from the oven, remove the foil and eat!
Source: justgetoffyourbuttandbake.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
