Romano Potatoes

This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  lbs  red potatoes
• 1⁄2 cup butter
• 2  teaspoons garlic, minced
• 4  tablespoons romano cheese, shredded
• 1⁄2 cup  whole milk
• 1⁄2 cup monterey jack cheese, shredded
• 1⁄2 cup cheddar cheese, shredded
• 2  tablespoons green onions, sliced
• 2  teaspoons salt
• 1  teaspoon fresh cracked pepper
• 1  teaspoon paprika

Directions

1. Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
2. Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
3. Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
4. Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
5. Transfer to sprayed 9x13 casserole dish.
6. Sprinkle 1 Tablespoon romano cheese on top.
7. Bake at 350 degrees for 35 minutes.