Cheesy Potatoes

I made these for Easter dinner, oh YUM!

7-8 large potatoes
3 green onions, chopped
4 TBL dried parsley
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup half and half
3-4 oz velvetta (white and yellow)
2 TBL butter



Preheat oven to 375°
Boil potatoes (with skins on, you could peel if you want).  Cook until almost done, they will continue to cook when you bake, so you don't want them overcooked.  Let come to room temperature.
In the pan that you will be cooking the potatoes in ,(I used a corning ware oval baking dish) cut potatoes add chopped green onions, parsley add just a pinch of salt and some black pepper, set aside.  In a small bowl combine 1/4 cup of the heavy cream and the ricotta, mix well.  In a small saucepan add the butter, rest of the creams and the cheeses and cook slowly til melted.  Pour the ricotta over the potatoes, pour the cheese mixture on top of that and toss the potatoes to fully coat.  Cover with foil and bake for about 35-40 minutes until tender and bubbly.  You can uncover for the last 10 minutes if you want to get a crust.  Enjoy
Have a wonderful week and Always Remember to Find the Time to Do All the things YOU L♥ve.
Donna