Thank goodness for Idaho potatoes! Those big 50lb bags of potatoes you see for sale by the side of the road are so much better than store bought, and because there is a bit of dirt on them, they store longer. I always feel better during the winter when I have a few months worth of potatoes stored.
French Fry-Style Cheesy Potatoes
Russet or Yukon Gold Potatoes
6 T Butter
2 C shredded cheddar cheese
2 C milk or cream, (warm it up first for faster baking)
Seasoning salt, pepper
Cut enough potatoes French fry style to nearly fill a 9x13 casserole dish. Season generously and mix up potatoes to get them all seasoned. Top potatoes with butter & cheese and pour milk on. Cover w/ greased tin foil. Place tin foil on bottom of oven to catch any spills. Bake about 2 hours @ 350, or 3 hours @ 325, or till potatoes are tender.
If you use a lot of potatoes, consider getting a V-slicer. This will slice potatoes (or just about anything) in round slices or French fry style very quickly.
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