The other day as I was trying to figure out what to feed this bunch for dinner I got to pondering about cheesy potatoes. Chili Cheese Potatoes. Nah. Ranch Cheesy Potatoes. No. Ohhh, Italian Cheesy Potatoes!! That sounds like it would hit the spot. Then I had to decide what else I was going to fix and decided on the simple goodness of a BLT. It was the perfect combination. All you could hear around the table was groans of contentment. I think we all ate more than our share but heck, something this good just can’t go to waste!
I promise ya, this is one of those dishes that will make a regular appearance at your dinner table, will elicit remarks like OhMyStinkinHeck and groans of deliciousness. I think they are kinda like crack, you just can’t ever get enough. Not that I know what crack is like. Cause I don’t. But I have heard. And this is my new crack.
Cut your potatoes. Almost like Shoestring potatoes.
Pour cream over the potatoes, season and give em’ a light stir.
Add the cheese and parsley. Cover with foil. Poke some homes in it. Bake.
Heaven in a pan.
Or, on a plate.
Italian Cheesy Fries
4-5 large potatoes
2 cups whipping cream
1 pkg dry Italian dressing mix or McCormick Grill Mates® Zesty Herb Marinade which is what I used.
Salt and Pepper to taste (so easy on the salt though)
2 tsp. Parsley flakes
2 cups grated cheese (I used shredded Gouda but most any will work)
Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass baking dish.
Pour all of the cream over the top of the fries. Salt and pepper them and sprinkle the dry Italian Dressing over them. Take a large spoon or spatula and lightly give them a stir. Sprinkle at least 2 cups grated cheese over the top. Sprinkle some dried Parsley flakes on top of the cheese. Cover with foil and then 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.