Food is a powerful memory trigger. Every time I get a waft of these potatoes roasting in the oven and take that first bite of cheesy goodness, I am transported back to a time when my mom made dinner for me every night. Whenever I saw mom making these potatoes, I knew it’d be a good dinner (and lunch the following day). Luckily, my mom has passed on to me her culinary secrets, and now I am passing them on to you! This dish is pure potato magic.
Also, happy birthday week to my mom & dad! Thank you for all those nights of making me dinner (and all that other stuff you did on the side raising me and all). Soon, I’ll show what dessert I made for our at home celebration.
2 pounds red potatoes
8 tablespoons butter
4 cloves of garlic, minced
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterrey jack cheese
1/4 cup shredded Romano, divided
1/2 cup milk
3 green onions, chopped
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
The Day Before: Put potatoes in a large pot. Barely cover with water and bring to a boil. Cook until fork tender. Drain, cover, and refrigerate overnight.
Preheat oven to 350°F.
Cut the potatoes into quarters and transfer to 9×13 inch casserole dish. In a small saucepan, combine butter and garlic over medium heat. Cook until butter is melted, then pour over potatoes. Add cheddar cheese, Monterrey jack, 3 tablespoons Romano, milk, green onions, salt, paprika, black pepper, and white pepper. Mix the ingredients together with your hands. Do not overmix (there should still be large chunks of potatoes throughout). Sprinkle remaining Romano cheese on top. Bake for 35 minutes. Serve immediately
cinnamon freud 
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