Idaho Potato Casserole

• 10 to 12 medium Idaho potatoes
• 1 stick butter
• 1 pt. half and half cream
• 8 oz. Cheddar cheese, grated
• 1/2 c. Parmesan cheese, grated
• salt and pepper to taste
• garlic or onion salt (if desired)
• 1 small jar crushed pimentos for color (optional)

1. Boil the potatoes whole with skins.
2. When done, let cool and then place in refrigerator.
3. Butter a 3-quart size casserole dish. Grate the cold potatoes (remove skins first) on small side of grater.
4. Spread in the buttered casserole dish.
5. In a saucepan, heat butter and half and half until hot.
6. Pour over grated potatoes and add seasoning.
7. Sprinkle with grated Cheddar cheese and then with the Parmesan cheese.
8. Bake in a 350u0b0 oven for 1 hour.
9. (If pimentos are used, add by sprinkling over grated potatoes prior to adding half and half.)

potatoes, butter, cream, cheddar cheese, parmesan cheese, salt, garlic, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901878 (may not work)