Saturday, November 26, 2011
Things I learned on Pinterest: creamy cheesy potatoes
These are good. Like, dream of them and can't wait to heat up the leftovers in the morning good. And so incredibly easy. Also, fattening. But what that tastes good is not fattening? Not much.
Creamy Cheesy Potatoes. You'll thank me. Recipe, with my adjustments:
5-ish large potatoes (I used russets but red would probably rock in this)
1 cup heavy whipping cream
Salt, to taste (I used very little salt, maybe a pinch)
Pepper, to taste (I used probably 1 TBSP pepper)
Parsley, to taste (maybe 2 tsp.)
2 cups grated cheddar cheese
Heat your oven to 400ºF.
Cut your potatoes into thin french fry strips (seriously, I think mine were a little too thick so don't be afraid to go thin here). Lay them in a glass 9x13 pan evenly.
Pour the cream over the top. Salt and pepper them. Sprinkle the cheese over the top. Then, sprinkle parsley over the top of all that. Cover with foil, and poke a fork through the top of the foil 2 or 3 times to allow a little steam to escape (so the cream doesn't boil over - seriously, this is mandatory).
Cook for 1 hour 15 minutes on the middle rack, or until the potatoes are soft enough (this is purely up to you). If you want, for the last 15 minutes of baking, move them down one level in the stove. It will help brown the potatoes and add a little crispiness on the bottom. Just for the added texture and color.
Voila. YUM. I served these with dinner when it was just Husband and I, and then had enough leftovers for me to eat them for two more days for lunch. You could pretty easily half the recipe and use an 8x8 dish. If you make these, let me know what you think!