Although barbecue season doesn’t officially start until Memorial weekend, we are so lucky to live in San Diego where grilling season starts early. I love to make an easy side dish when I’m outside grilling. My family loves these potatoes for the taste, I love them for how quick and easy they are to make.
2 russet potatoes (or 4 red potatoes), sliced very thin*
1 Tablespoons butter, melted
¼ cup Parmesan cheese, grated
Herbs of choice
Salt & pepper, to taste
Preheat oven to 350°F.
Spray the bottom of a shallow 9” round oven proof pan (such as a quiche dish) or 9” cast iron skillet** with cooking spray, or brush with some of the melted butter. Starting in the outer circle, slightly overlap the potato slices until you have you a solid layer. Brush lightly with the melted butter, sprinkle with spices, salt & pepper to taste, and then sprinkle with a little Parmesan cheese. Repeat layers until you have used all of the potatoes, finishing top layer with the cheese.
Bake approximately 45 minutes, or until fork tender and golden.
Serving ideas: I like to serve these with grilled pork tenderloin and a green veggie.
Variations: Change up the cheese: cheddar, blue cheese, mixture of cheeses, etc.
Use ½ white potatoes and ½ sweet potatoes.
Add thinly sliced onions, or chopped jalapeno, or chopped/sliced garlic.
* I use a mandolin to slice my potatoes very thin.
** Sometimes I use mini cast iron skillets and serve everyone an individual pan.