Season with salt, pepper and whatever else pleases you.
For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream. You could also use half and half if you like. If you are making a 8?9 incher like myself, use 1 1/2 cups.
Now top the potatoes with at least 2 cups of grated cheese. I’ve used Colby today, but I also like Sharp Cheddar. A sprinkle of Parmesan is also good. The Parsley just makes it look pretty!
Cover with foil, that you have sprayed with Pam or some type of Cooking spray. That way, the cheese won’t stick to the foil. Place pan in the middle of your oven. Bake at 400 degrees for about 1 hour, or until potatoes are fork tender. During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy. YUM. REMOVE THE FOIL BEFORE YOU EAT!
Season with salt, pepper and whatever else pleases you. 
For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream. You could also use half and half if you like. If you are making a 8?9 incher like myself, use 1 1/2 cups. 
Now top the potatoes with at least 2 cups of grated cheese. I’ve used Colby today, but I also like Sharp Cheddar. A sprinkle of Parmesan is also good. The Parsley just makes it look pretty! 
Cover with foil, that you have sprayed with Pam or some type of Cooking spray. That way, the cheese won’t stick to the foil. Place pan in the middle of your oven. Bake at 400 degrees for about 1 hour, or until potatoes are fork tender. During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy. YUM. REMOVE THE FOIL BEFORE YOU EAT!