Cheddar Potato Strips

3 large potatoes, cut into 1/2 inch strips

1/2 cup milk

1 tablespoon butter or margarine

Salt and pepper, to taste

1/2 cup cheese, shredded

1 tablespoon minced parsley (I used Penzey's Fox Point seasoning mix)

Preheat oven to 425 degrees.  In a greased 9x13 inch pan, arrange potatoes in a single layer. (I made a double recipe, so mine overlapped which was fine).  Pour milk over potatoes.  Dot with butter and sprinkle with salt and pepper.  Cover and bake for 30 minutes, or until the potatoes are tender.  Sprinkle with cheese and parsley and bake uncovered 5 minutes longer, until cheese is melted.  Makes 4 servings.