| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 3 3/4 |
lb |
Baby B Red Potatoes |
| 3/4 |
c |
Onions; Diced |
| 1 1/2 |
c |
Colby Cheese; Shredded |
| 1 |
c |
Butter; Melted |
| 1 1/2 |
c |
Heavy Cream |
| 1 1/2 |
c |
Milk |
| 1/4 |
ts |
White Pepper |
| 1/2 |
tb |
Salt |
| 1/2 |
c |
Fresh Chopped Parsley |
INSTRUCTIONS
Wash potatoes and cut in half. Place potatoes in a sauce pan and
cover with water, bring to a boil and cook for about 10 minutes or
until until fork tender. Drain.
Place potatoes in a 9 x 13 casserole dish and top potatoes with colby
cheese.
In another sauce pan, saut. onions in butter until tender, add heavy
cream, milk, salt and pepper and bring to a boil. Pour over potatoes,
then add the fresh chopped parsley.
Will serve 8 - 12.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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