This one goes out to my former roommate Sandra, who (like most sane people?) is really into good cheese/potato combos. This dish makes some soft, flavorful potatoes with a good gooey cheese top, and it’s really delightful! It can easily be adapted from a potato side dish to a main dish with the addition of some meat, too.

Ingredients:

• 4 to 5 large potatoes cut into thin french fry size
• salt and pepper
• 2 cups whipping cream
• 2 teaspoons parsley flakes
• 2 cups grated cheddar cheese (or more?)

If desired, add:

• chicken breasts, pork chops, or thick cut ham
• flour
• 2 tablespoons vegetable oil

I actually cut these the night before and just left them under water all day and they were fine!

If you’re going to want meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan.

Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. I would consider adding a layer of cheese here next time I cook this, but that’s up to you!

Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes.

Top with 2 cups cheddar and the parsley.

Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour.

Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil, being careful not to get a faceful of hot steam, and serve.

Being mostly potatoes and cream, this is a very rich, filling dish. Even the leftovers have kept me fed several meals longer than expected!

Creamy Cheesy Potatoes

From Get Off Your Butt and Bake!

• 4 to 5 large potatoes cut into thin french fry size
• salt and pepper
• 2 cups whipping cream
• 2 teaspoons parsley flakes
• 2-4 cups grated cheddar cheese

If desired, add:

• chicken breasts, pork chops, or thick cut ham
• flour
• 2 tablespoons vegetable oil

If adding meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan. Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. Spread 2 cups of cheddar evenly, if desired. Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes, then top with 2 cups cheddar and the parsley.

Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour. Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil and serve.