Cheese Potatoes
3 tablespoons butter
6 large potatoes, peeled and thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 cups (8 ounces) shredded cheddar cheese
Chopped fresh parsley, optional
Melt butter in a large nonstick skillet. Cook potatoes until almost tender and lightly
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, if
desire and serve immediately.
Yield: 6 servings
