Replace the whipping cream with 3/4 cup fat-free chicken broth. you'll save money and at the same time end up with a lighter, more healthful dish without sacrificing taste.
6 russet potatoes, peeled
1 tsp salt
1/4 tsp pepper
1 cup whipping cream
1/3 cup butter
1/2 cup shredded Cheddar cheese
1 Tbsp fresh parsley, or 1 teaspoon dried parsley
Preheat oven to 325°F. Cut the potatoes into julienne strips. Place in a greased 2-quart casserole.
Sprinkle with salt and pepper. Cover with foil. Bake for 45 minutes or until tender.
Heat whipping cream and butter in a saucepan until butter melts. Pour over potatoes.
Sprinkle with Cheddar. Bake, uncovered, for 15 minutes longer or until lightly browned. Remove from the oven and sprinkle with parsley. Serve hot.
For quick and easy preparation, peel the potatoes with a swivel peeler and then slice them in a food processor. If the potato is too large for the feed tube, cut in half vertically. To jump start the potatoes, microwave on HIGH for 10 minutes, then place in the oven to finish cooking.