Golden Parmesan Potatoes

(copied out of a magazine, but I didn't write down the source)

Prep: 10 min  Cook: 1 hr.

• 6 cups peeled Yukon Gold potato slices (about 6 medium potatoes), about 1/8" thick
• 3 Tbsp. butter; melted, divided
• 1/2 cup grated Parmesan cheese, divided
• Chopped fresh chives

Preheat oven to 425.  Rinse potatoes; drain on paper towels, then pat dry.

Brush 1 T of the butter onto the bottom and side of 9-in pie plate.  Toss potatoes with combined remaining 2 T butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate.  Sprinkle with remaining 1/4 cup cheese.

Bake 1 hr, or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives.  Cute into 8 wedges and serve.

Serves 8.

Notes:
Could be done with canned Parmesan, but common, if you're gonna cook, do it right - use fresh Parmesan! ;-)  (I always keep some on hand in my fridge.  It lasts quite a while, and goes great on so many things!)  If short on time, which I always am, I found that it worked fine in the microwave for about 15-20 min. It would probably have a better flavor and crisp up a little if done in the oven, though.  I also used parsley instead of chives, 'cause the hubby's not so keen on onions.