Cheesy Rosemary Roadside Potatoes

Preheat oven to 350°F. In a large mixing bowl, toss potatoes, onion, rosemary, ½ cup parmesan, all the cheddar, 6 tablespoons melted butter, 1 teaspoon salt, and ½ teaspoon (or more, to your liking) white pepper. Spread in a lightly greased baking dish or a well seasoned 10″ cast iron skillet. Pour milk evenly over potatoes.

Stir remaining ½ cup parm into the last 2 tablespoons melted butter. The mixture will be more of a thick liquid than crumbs. Drizzle evenly over potatoes, sprinkle with paprika, and cover tightly with foil. Bake 40 minutes.

Remove foil and bake another 20 to 35 minutes, until bubbly, browned on top, and potatoes are very tender. For an extra golden top, broil for a few minutes. Serve immediately, or, if needed, keep warm in a low oven until ready to serve.