Cheesy Potato Bake

1. 1

   2 DAYS (48 hours) before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes).

2. 2

   Drain well, cool, and refrigerate, covered, for 2 days to dry.

3. 3

   Pre-heat oven to 350.

4. 4

   In a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted.

5. 5

   Peel potatoes and coarsely grate (I use food processor).

6. 6

   Grate the cheddar cheese, and add ALL BUT ABOUT A CUP OR TWO of cheese), plus all of the parmesan to the potatoes, in a large mixing bowl.

7. 7

   Add the milk/butter mixture and toss to combine.

8. 8

   Spray a casserole dish or 9 x 13 baking dish with Pam, and pour in potatoes.

9. 9

   Bake for 1 hour, uncovered.

10. 10

    Top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.