Prep: 10 min Total: 1 hr 10 min 8 servings
6 cups peeled Yukon Gold Potato slices (about 6 med. potatoes), about 1/8k-in thick
3 Tbs. butter; melted, divided
1/2 cup grated Parmesan cheese, divided
chopped fresh chives
Preheat oven to 425. Rinse potatoes; drain on paper towels, the pat dry.
Brush 1 Tbs of the butter onto bottom and side of 9-in pie plate. Toss potatoes with combined remaining 2 Tbs butter and 1/4 cup cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 cup cheese.
Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottomof pie plate. Invert immediately onto serving plate; sprinkle with chives. Cut into 8 wedges to serve. (if short on time, 15-20 min in the microwave works, but is not quite as gooc.)
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