Cheese Potatoes

12 large potatoes, peeled and cut lengthwise in wedges about 1 inch thick

2 cups half-and-half cream

2 tsp salt

2 cups grated mozzarella cheese

1/2 cup Parmesan cheese (fresh, if possible)

2 T finely chopped parsley

1/4 cup finely chopped red peppers

Place potatoes in a greased 9x13 inch pan. Pour half-and-half cream over potatoes to coat. Sprinkle with salt. Bake at 350 for about 45 minutes or until potatoes are tender. Remove from oven. Sprinkle mozzarella cheese over top. Bake for 15 minutes more. Remove from oven and sprinkle with Parmesan cheese, parsley, and red peppers. Makes 12 servings.

Courtesy of "The Essential Mormon Cookbook" by Julie Badger Jensen