Good Potatoes

Cheese Scalloped Potatoes

1 8OZ Philadelphia Cream Cheese

1/2 cup sour cream

1 cup chicken broth

3 pounds red potatoes (about 9) thinly sliced

1 package (8OZ) shredded cheddar cheese

1 cup frozen peas

Heat oven to 350

Mix cream cheese, sour cream and broth in large bowl

till well blended.

Add potatoes, 1 3/4 cups cheddar cheese and peas,

stir gently to coat all ingredients.

Spoon into 13X9" baking dish (sprayed with PAM)

Top with remaining cheese

Cover and bake 1 hour,

uncover and bake 15-30 more min.

These are Larry's favorite potatoes.

Last night, I reheated the potatoes

and served them with eggs.

I do not like left overs,

but something good happens to these leftover potatoes

when they sit in the fridge for a day.

Besides,

everything is better served with heart.

Love you.

Me