Prep 20 mins
Cook 1 hr
Ever since I can remember, my grandmother (Nonnie) would make these for family dinners. It wouldn't be Christmas or Easter in our family without these potatoes as a side dish! The garlic and chopped onion amounts in the recipe may be adjusted to suit individual tastes, as with the parmesan cheese. When cutting the sticks of margarine, I usually make 9 or so pats. Your house will smell delicous after making these! NOTE: WHEN UPLOADING THIS THE FIRST TIME, THERE WAS A PROBLEM AND THE 2ND HALF OF THE DIRECTIONS WERE NOT POSTED. IT HAS BEEN FIXED. PLEASE TRY AGAIN!
- 5 lbs potatoes
- 1 cup margarine
- 3 -4 tablespoons dried onion flakes, divided
- 2 -3 tablespoons garlic powder, divided (NOT garlic salt!)
- salt and pepper
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1⁄2 cup grated parmesan cheese
- Preheat oven to 350 degrees.
- Cut one of the margarine sticks into 9 pats and place evenly spaced in the bottom of a foil-lined 9x13 inch baking pan.
- Peel and slice potatoes and place in a layer over the margarine.
- Sprinkle the potato layer with 2 tablespoons dried onion, 1 1/2 tablespoons of garlic powder, parsley, salt and pepper.
- Repeat the potato layer and onion/garlic/parsley/salt and pepper layer.
- Sprinkle 1/2 c of the flour over the layers.
- Pour 1/2 cup milk over the flour.
- Cut up next stick of butter and layer over flour/milk.
- Sprinkle generously with parmesan cheese.
- Cover with foil and bake for 1 hour.
I really wanted this dish to work out for us (because it's one of DH's favorite potato dishes). The taste was actually pretty good (the onion flakes, garlic powder and parsley really worked well here). But the preparation of this dish was problematic for me. First, the directions stop at #6, but there should be a step 7 (or more) to explain what to do with the milk, parmesan cheese, and the second stick of margarine. Also, the recipe states to preheat the oven to 400 degrees, yet it doesn't state how long to bake the dish. I had to "wing it" and followed the directions of a similar recipe, which I baked the dish at 400 degrees for 20 minutes and then reduced the temp to 350 and continued to bake it for another 40 minutes. That was too much for this dish...the potatoes along the edge of the dish were burned to a crusty hardness. And the dry flour just sat on top of the potatoes and didn't absorb any of the milk. So I would probably just omit the flour next time, unless there is something I was supposed to do but didn't. I'm really sorry, I wanted this to work. Perhaps with clear instructions, I could do better on another attempt.