Yield: 1 Servings
|3 pounds||Peeled Idaho potatoes, large, and cooked 'til, tender|
|12 ounces||Evaporated milk or heavy, whipping cream|
|4 ounces||Parmesan cheese, freshly|
|8 ounces||Sharp Cheddar, grated|
|Salt & white pepper to taste|
FREDDIE JOHNSON MDTF77A
Preheat oven to 350. Combine all ingredients in an oven- proof casserole and bake until golden brown. Source: David Mendelson, Morton's of Chigago, S.A. Texas. S.A. Express News, 11/19/95.
Posted to MC-Recipe Digest V1 #397 by Nancy Berry <nlberry@...> on Jan 28, 1997.