Saturday, December 4, 2010
for lunch??? well, part of it, Cheesey Potatoes!!!! the recipe is from my aunt susie! very good stuff! my hubby is making steaks to go with this! We may live in Nebraska, but we eat like Kansans!
Aunt Susie's Famous Cheesy Potatoes
what you need:
1 whole bag (5 pounds) of yukon gold potatoes (russets can work, but yukon golds are the best)
1 big bag of shredded sharp cheddar cheese (2 small bags)
1 cup (1/2 pint) of half and half
1 tsp. kosher salt
1/2 stick of unsalted butter (4 tbsp.)
-preheat your oven to 350 degrees F
-in a large glass casserole dish, use pam and spray on the bottom, olive oil can work too.
-peel all of your potatoes, then dice all of them into about 1 inch volume cubes.
-once potatoes are all cut, you load the casserole dish, do this in layers...
-layer half of the potatoes in first and half of your shredded cheese, evenly spread your contents throughout the casserole dish.
-drizzle in zig zag motion 1/2 cup of your half and half and use 1/2 tsp. of kosher salt and cover entirely.
-cut your butter in small pieces and evenly spread them on top of the first layer. (dont need to put butter on second layer)
-repeat steps 5 and 6 again.
-cover casserole dish with potatoes with aluminum foil.
-set your timer to 2 hours, (max time cooking) starting checking your potatoes at 1 hour and 30 minutes (oven intensities vary) if between 1 1/2 hours and 2 hours you hear your potatoes sizzle, or in my aunt's term, if your potatoes are "talking", then they are done.
-let potatoes rest (cool down) for about 15 minutes and enjoy!
yield: 10-12 servings