Delicious Delmonico Potatoes

One of my favorite restaurants serves this
great dish as one of their potato choices.
It works fine with frozen shredded hashbrowns
or the ones from the refrigerator section.
Less work and time. No need for layering this,
I mix everything together, pour it in a baking dish,
and stick it in the oven for about an hour.

Ingredients:
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) container sour cream
1 1/2 cups milk
1 cup shredded processed cheese

Directions:
Bring a large pot of salted water to boil,
place potatoes in the boiling water.
Let potatoes cook until they are just becoming tender,
approximately 8 to 10 minutes.
Refrigerate the potatoes overnight.
Preheat oven to 350 degrees F.
Grate the potatoes. In a small bowl,
combine 1 teaspoon parsley, 1 teaspoon salt,
1/4 teaspoon pepper, 1 tablespoon minced onion,
and 1/2 of the butter or margarine.
In a separate small bowl, combine sour cream and milk.
Layer 1/2 of the grated potatoes into
the bottom of the prepared baking dish.
Sprinkle the dried spice mixture over the layer of potatoes.
Pour 1/2 of the sour cream and milk mixture
over the potatoes and butter layers.
Top this layer with 1/2 cup of processed cheese spread.
Repeat the layering process one more time.
Bake the casserole for one hour.