Golden Parmesan Potatoes

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.)

Potato Casserole

(otherwise known as Cheesy Potatoes, Christmas Potatoes, and my least favorite, Funeral Potatoes).  This has become a family recipe, but originally hails from Darlene McFerson

6 medium potatoes (cook and grate)
1/4 lb butter
1 can cream of chicken soup
1 cup sour cream
1/3 cup green onions
2 cups cheddar cheese, shredded (or more if you like)

Mix together and back at 350 degrees for 40 min.

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.