3 cups potatoes, peeled and diced
2 tablespoons flour
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill
1 teaspoon fresh basil, chopped
1 cup mozzarella cheese, shredded
1/2 cup colby-monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 teaspoon paprika
2 tablespoons butter
1 cup fresh mushrooms, thinly sliced
3 green onions, sliced
1 garlic clove, minced
1/4 cup pimiento, drained and chopped
1 1/2 cups milk (use less for a thicker sauce)
Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl.
Mix well and set aside.
Melt butter in a large skillet over medium-high heat.
Add mushrooms and cook, stirring, for 2 minutes.
Add green onions and garlic and cook, stirring, for 1 minute more.
Add pimentos, potato mixture and milk to skillet and stir well to mix.
Cook just until milk begins to bubble.
Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes.
Don’t worry if this sticks a little. As long as it hasn’t scorched, just stir it up and the sauce should be fine.