Parmesan Potatoes

Name: Parmesan Potatoes
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 serving(s)
Ingredients: 4 old baking potatoes, peeled and sliced 1/8-inch thick; 1 medium red onion, thinly sliced then pulled apart into rings; 4 garlic cloves, chopped fine; 4 garlic cloves, left whole; 1 cup chopped parsley; 4 ounces unsalted butter, cut into small chunks; 1 cup parmigiano-reggiano cheese, grated; 1/2 cup breadcrumbs; salt and pepper

Submitted by Steve_G

"A fairly easy dish to prepare that pack a bunch of taste. Serve it with any meat."

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Ready In:: 1hr 50mins
Ingredients:: 9
Serves:: 6

ingredients

4 old baking potatoes, peeled and sliced 1/8-inch thick
1 medium red onion, thinly sliced then pulled apart into rings
4 garlic cloves, chopped fine
4 garlic cloves, left whole
1 cup chopped parsley
4 ounces unsalted butter, cut into small chunks
1 cup parmigiano-reggiano cheese, grated
¹⁄₂ cup breadcrumbs
salt and pepper

directions

Preheat oven to 375°F.
grease a medium baking dish (with a cover).
layer potato and onion, on each layer add a couple of chunks of butter and sprinkling with Parmesan, chopped garlic and parsley.
Add salt and pepper as needed.
On the final layer put the four whole cloves of garlic, add the breadcrumbs and a few dabs of butter.
Bake covered for 1 hour, remove top and continue baking until breadcrumbs are brown and potatoes are tender.
Another 30 minutes or so.
Optionally add some fresh basil and oregano along with the parsley.

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Reviews

Steve, Great recipe! The first night we found the potatoes delicious but a little dry. We had the leftovers for dinner the next night and I added 1/4 cup of chicken broth prior to reheating and this sent the dish over the top! Next time I make this I will add 1/2 Cup chicken broth, fresh oregano and thyme along with the parsley. Very nice! Made and reviewed for 3 Chefs, Summer 2008.

Penny Stettinius