| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Large Russet potatoes |
|
|
Milk |
|
|
Half and half |
| 1 |
|
Onion; med.; diced fine |
| 1 |
|
Green pepper; diced fine |
| 1/2 |
c |
Butter or margarine |
| 1/4 |
c |
Parmesan cheese |
| 1 |
c |
Soft Cheddar cheese |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Garlic powder |
| 1 |
c |
Cheddar; grated |
INSTRUCTIONS
Boil potatoes until just tender. Slice and place in large casserole or
baking pan. Add equal amounts of milk and half and half to cover potatoes.
Place in 350 degree oven for about an hour; stirring occasionally.
Meanwhile, saute onion and green pepper in butter or margarine until just
done. Add to potato mixture along with Parmesan, soft Cheddar, salt,
pepper and garlic powder; mix well. Spread grated cheese on top. Place back
in oven until cheese is melted and slightly brown. From: Pulaski's Palace,
Osseo, MN; Strib.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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