Yukon Gold Potato Cakes

INGREDIENTS
2    medium to large Yukon Gold potatoes, about 1 pound
¼   cup half-and-half
¾   cup chopped green onions
1    egg, lightly beaten
2    tablespoons all-purpose flour
½   cup grated Parmesan cheese

METHOD

Preheat the oven to 375 F. Prepare a baking sheet by evenly spreading about 2 tablespoons of olive oil over the surface.

Peel and shred the potatoes. There should be about 1 ½ cups of shredded potatoes. Bring 5 cups of water to a boil in a large sauce pan and add the shredded potatoes. Cook for 2 minutes, drain and rinse with cold water to stop the cooking process. Put into a large mixing bowl and add all the remaining ingredients, mixing well to evenly spread the green onions.

Divide the mixture into 8 portions and place on the prepared baking sheet, leaving room between for spreading.. Press each portion down to about ½ inch thick and put into the oven. Bake for about 20 minutes until they begin to brown. Remove from the oven and cool slightly before serving.