Cheddar Potato Strips

The part Greg would've wanted 

Not much to say about these potatoes except they're easy, they taste good, and they are a great way to use up the last few potatoes in the pantry, before you forget they're there and they wind up rotting in a corner, discoloring the wood floor. Not that this would ever happen to anyone I know.

As I was cleaning up after dinner, I could hardly stop picking at the little dab of leftovers. This brought one of those sudden, compelling memories of Greg. He LOVED the crunchy parts of casseroles - crisped edges that others might consider overcooked were his favorite. I looked at my pan of potatoes and could see Greg's long, bony fingers picking away at those crispy bits of cooked cheese and potatoes. If only....

Ingredients:
3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 Tablespoon butter
salt and pepper to taste
1/2 cup shredded cheddar cheese
1 tsp minced fresh parsley

Directions:
In a greased 9x13 baking dish arrange potatoes in a single layer. Pour milk over the potatoes. Dot with butter. Sprinkle with salt and pepper.

Cover and bake at 425 degrees for 30 minutes or until the potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 5 minutes longer or until cheese is melted.