• Leigh

Forget Scalloped, Instead Make Crunchy Cheesy Baked Potatoes


Why bother with fussy scalloped potatoes when you can have a crunchy, cheesy version that features tender, silky potatoes that are subtly spiced with a bit of thyme? These potatoes aren't swimming in a creamy sauce. Instead they bake up slightly crisp, with plenty of buttery-cheesy goodness. They also take require far less preparation time than scalloped potatoes. Pop the potatoes in the oven next to a roast, ham, or meatloaf, and you'll have a great side dish that people will want just as much as the meat.

Crunchy Cheesy Baked Potatoes -- Serves 4

2-3 large russet potatoes, peeled and sliced about 1/8-1/4-inch thin

1-2 tablespoons of butter

1/2 teaspoon of dried thyme

1 teaspoon of dried parsley flakes

1 teaspoon of onion powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup of grated Parmesan cheese

1/2 cup of shredded sharp cheddar cheese

Fresh parsley to garnish (optional)

Coat a medium-sized casserole dish with non-stick cooking spray and preheat the oven to 375 degrees. Put the potatoes in a large, microwave-safe bowl and cover them with hot water. Let them sit for 5-10 minutes. Drain and rinse the potatoes well. Toss the potatoes with the butter, thyme, parsley flakes, onion powder, salt, and pepper. Microwave the potato mixture for 5-6 minutes or until the potatoes are partially cooked. They should still be a little hard, not soft and squishy. Layer half of the potatoes in the prepared dish and sprinkle on half of the Parmesan and cheddar cheeses. Add the remaining potatoes, forming another layer, and then sprinkle on the remaining cheeses evenly. Bake the potatoes for about 30 minutes or until cooked through, a little crunchy on top, and the cheese is golden brown and bubbly. Sprinkle on some parsley, if you like, and serve the potatoes warm.

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