INGREDIENTS
1 1/2 lb
fingerling potatoes
2 tbsp
butter (melted)
1 tsp
salt
1 tsp
freeze dried parsley
1/2 tsp
crushed rosemary
1/2 tsp
dried thyme
1/2 tsp
dried dill
1/4 tsp
pepper
1/2 cup
heavy cream
1/2 cup
shredded cheese ((preferably white, I used sharp white cheddar))