How to make it

  • Place potatoes with skins on in a large stockpot then fill pot with water to cover potatoes.
  • Bring to boiling then reduce heat to medium and cook 15 minutes.
  • Drain and let potatoes sit with cover on pot while mixing the other ingredients.
  • Preheat oven to 350.
  • In large mixing bowl combine cheese, onion, salt and pepper.
  • Shred potatoes into bowl and stir gently to combine.
  • Spray large casserole dish with cooking spray then transfer potato mixture to dish.
  • Pour half-and-half over mixture to cover but do not saturate potatoes with cream.
  • Bake 45 minutes or until golden brown and gently crisp on top.

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