Cheese Potatoes

It's hard to photograph a pile of potatoes and make it look good, but these are really tasty (and easy!) so I'd urge you to give them a try.  :)  Just imagine a sprinkle of fresh chopped parsley garnishing these babies.  If only my parsley hadn't died within a few days of being in my presence.  Oh well.  This is an older recipe from Taste of Home- my mom started making this when I still lived at home, and that was a while ago, now; 10 years!  This is one of the first recipes I tried when I started cooking "real" meals, with side dishes and everything!  It's so easy; you can't really screw it up. 

The full recipe makes a ton, so I've always cut it in half for us, and it still makes a good amount for our family.  I do have one non-potato eater, though (wierdo!) but he doesn't eat much anyway.  I'll post the recipe the way I make it- cut in half.  I never peel my potatoes.  You can, but I don't see why you'd go to the extra work for this recipe, unless your peels were really thick and tough or something.

A note about the milk: when I cut this recipe in half, 1/2 cup of milk doesn't seem to be enough; the potatoes aren't done by the time it is evaporated.  So, I start out with 1/2 cup, and when that's gone, I test the potatoes for tenderness.  If they're not tender yet, I pour in a little more, and test when that's gone.  I keep going with this until the potatoes are tender enough. 

Cheese Potatoes

from TOH

3-4 Servings

3 large potatoes, thinly sliced

1 1/2 tablespoons butter

1/4 teaspoon salt, or to taste
1/8 teaspoon pepper
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley

1.  In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.

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