Found this recipe on another post and thought it looked good. Another one for you Adam King Creamy Cheesy Potatoes Thursday, November 17, 2011 Oh geez . . . this is your lucky day. This is perhaps my favorite recipe! CREAMY CHEESY POTATOES 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 fight for them! I got smart though . . . I was clever. I tried to watch very closely as Mom put that small bowl into the fridge. My Mind was a GPS system for the exact placement and location of those potatoes. One evening . . .when peering eyes weren’t watching, I snuck that little bowl of leftovers to my bedroom. I slid that glorious little bowl of cheesy potatoes under my bed, for safe keeping. I figured they would make a great after school snack the following day. I still remember the excitement I felt, as I reached under my bed for that long awaited snack. I popped the lid off and YIKES. Potatoes with Cream and cheese need refrigeration! These potatoes make a great side dish, but if you need a main dish .. . Brown Chicken breasts and nestle them in between the potatoes. Browned Pork Chops, and thick slices of ham is also very good. Then . . . you have a full meal, that’s simple, easy and delicious. ~ Today I’m using Red potatoes from last years harvest. 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. YUM. REMOVE THE FOIL BEFORE YOU EAT! Don’t tell anyone where you hide the leftovers! [print_this] CREAMY CHEESY POTATOES YOU WILL NEED: 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 Directions: 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.
Posted on: Mon, 12 Aug 2013 21:31:10 +0000
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