Parmesan Potatoes Anna

Submitted by Sharon123

"Crispy potato slices with buttery layers of Parmesan cheese make this so very desirable! Adapted from Cooking Pleasures magazine."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 6

ingredients

• 2.46 ml salt
• 1.23 ml fresh ground pepper
• 73.94 ml butter, melted, divided
• 1133.98 g potatoes, peeled, sliced 1/8-inch thick (russet or Yukon gold are good)
• 236.59 ml parmesan cheese, divided
• 1.23 ml rosemary

directions

1. Heat your oven to 425*F. Stir together salt and pepper in a small bowl. Put 2 tbls. of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter.
2. Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter. Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides.
3. Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level. Sprinkle with 1/4 of the salt mixture. Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary.
4. Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter.
5. Heat the skillet with the potatoes over medium high heat until sizzling hot. Cook an additional 5 minutes, shaking the pan occasionally. Remove from heat; cover with foil. Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet. Bake 15 minutes. Remove the foil; bake an additional 15 minutes or until the potatoes are tender. Remove from heat. Run a rubber spatula along sides of the skillet to loosen potatoes. Top skillet with a platter; iinvert the potatoes onto platter. If the potatoes stick, carefully loosen with a spatula and arrange on surface. Enjoy!
6. Note:.
7. Potatoes may be made up to 4 hours ahead of serving. Invert onto baking sheet; cover and refrigerate. To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.

Reviews

[diner524]

Wonderful potatoes!!! I made approximately 1/2 of the recipe using one very large potato and I really dislike rosemary, so omitted it but added a few slices of onion for added flavor. My DS got me a mandolin for Christmas so this was the perfect recipe to try it out. This cooked perfectly during the recommended times. Thanks for sharing the recipe. Made for 123 Tag Game.

 

[SweetsLady]

Amazing potatoes, Sharon! These were devoured! Note to self: be careful handling the pan when it comes out - use a pot holder. I kept forgetting and touched it twice. I made about 2/3 of the recipe - used 3 potatoes and kept the skin on, romano cheese,but kept the salt/pepper mixture and rosemary the same. I had 2 seperate layers of potatoes. Thanks, Sharon123! This recipe made it into our book#179809!

 

[Junebug]

I cut this recipe in half and my DH and I loved it. Don't be scared by the length of the directions, this is really easy to put together. I would suggest you just organize all your ingredients before you start. The 2 step cooking method is easy and quick and when I put the potatoes in the oven I also put recipe #37336 in the oven and cooked them the same length of time. My DH commented that these potatoes would be a great company dish. Thanks for sharing your delicious recipe with us Sharon123!

 

[ejuneca]

I reduced this to 2 servings, plus I started it and then paused for about 30 minutes before I finished it in the oven without the foil...which may have been part of the reason it didn't stay together when I turned it out, BUT it had lovely flavour AND the bottom looked wonderful...will probably try it again sometime.