Colby Idahos

By Carolanne

Steak tastes great with potatoes, particularly Colby Idaho Potatoes featuring Clock Shadow Double Cream Colby Cheese, made in Milwaukee.

Buy a large foil pan to cook these on the grill for a quick cleanup. Double the recipe to feed a crowd; they stay warm for a long time on a buffet table. Wisconsin-grown potatoes can be used to thoroughly “Badgerize” this side dish. Consider leaving some or all of the scrubbed peels intact to boost nutrition and reduce food waste.

Ingredients

• 8 medium Idaho potatoes, some or all peeled, scrubbed if leaving on peels
• 2 tablespoons diced Vidalia onion, or to taste
• Salt and pepper to taste
• 2 tablespoons butter
• Milk or cream (about 2 cups)
• 4 ounces Colby cheese, grated
• 6 sprigs fresh parsley, chopped

Preparation

Step 1

8 medium Idaho potatoes, some or all peeled, scrubbed if leaving on peels

2 tablespoons diced Vidalia onion, or to taste

Salt and pepper to taste

2 tablespoons butter

Milk or cream (about 2 cups)

4 ounces Colby cheese, grated

6 sprigs fresh parsley, chopped

Preheat oven to 400 degrees.

Scrub or peel potatoes; slice thinly and place in an 11-by 7-inch baking dish. Add onion; generously sprinkle with salt and pepper. Dot butter on potatoes, and add enough milk or cream to halfway cover them.

Cover pan with foil; poke holes in foil with a knife. Bake in preheated oven 1 hour. Remove from oven and sprinkle cheese and parsley over top. Return to oven, uncovered, for 5 to 10 minutes.

Note: If grilling over medium heat, use a large, disposable foil baking pan. Increase milk or cream to the tops of the potatoes. Firmly cover with foil but still poke holes in foil to vent steam.