Vegetables

Cheese Potatoes

  • 3 tablespoons Butter or margarine
  • 6 large Potatos, sliced
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 cup Milk
  • 2 cups Cheddar cheese, mild, shredded
  • ~ Parsley, chopped

    • Melt butter in a large nonstick skillet. Cook potatoes until almost tender andlightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir; sprinkle with parsley and serve immediately. Yield: 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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