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Golden Parmesan Potatoes


6  medium GPOD Russet Burbank potatoes about 1/8 inch thick
3 Tbsp.  butter, melted, divided
1/2 cup Grated Parmesan Cheese, divided
Chopped fresh chives (optional)

PREHEAT oven to 425°F. Rinse potatoes; pat dry on paper towels, then pat dry.

BRUSH 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 Tbsp. 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 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives, if desired. Cut into 8 wedges to serve.

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