Creamy Cheesy Potatoes

This is a terrible picture and I am really sorry for that. It definitely does not do them justice.I was not totally sure about these potatoes when I saw them on pinterest, but I had the stuff to make them and I have tons of potatoes that need used up so I decided to give them a try. They were actually really good. I ended up using half-n-half instead of cream and I thought they were delicious. You definitely don't need to use full cream, but it would be interesting to see the difference, so maybe one of these days I will try it.

Creamy Cheesy Potatoes
Source: Get Off Your Butt and Bake

About 5 – large potatoes (enough to fill a 9×13 glass baking dish)

2 Cups Whipping Cream (I used half n half)

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ GLASS pan.

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese.  Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.