Name of Recipe:Parmesan Potatoes
Number of People:3-4 serves
Ingredients:5-6 medium sized
cooked potatoes, left whole and unpeeled (I cooked them in the steaming basket whilst steaming pumpkin for isi's stuffed pumpkin with cod recipe)
80g parmesan cheese which includes some for the topping
45g self-raising flour
1/2 tspn salt (or garlic salt)
cracked pepper, to taste
20 - 40g butter
Preparation:Preheat oven to 180 - 200
oC. (Heat depends on what else you are cooking or re-heating at the time, I used 180)
Grease a 14 x 26cm casserole dish (this size will do 2 layers)
Grate the parmesan cheese for 10 seconds on speed 8. (Remove 15g of it for the topping).
Add flour, salt & pepper to the bowl and mix for 10 seconds on speed 3.
Remove to a soup bowl. (This mixture is enough for 2 lots of this recipe so place half mixture into a bag, label it and freeze until needed again.)
Cut the potatoes into 1cm slices - I did this whilst they were still warm.
Dredge with the cheese mixture and place in the prepared dish. After 1 layer dot each piece of potato with as much or as little butter as you want then add another layer and dot this with the butter. Sprinkle extra parmesan on top.
Cook until golden - 25-30 minutes, depending on the heat you use.
Photos:Wish I did have photos - they looked scrumptious and tasted just that.
Tips/Hints:Got the idea from ninemsn Recipe Finder (Rod's Kitchen) - He used 100g butter
& cooked them from a raw state for an hour but if you can organise yourself to have some cooked when steaming something else, this is far easier. If you are heating the oven to cook or reheat something else then all the better, not wasting electricity either.
JD: I sprayed a heavy based pan tonight and 'fried' the leftovers in one layer only. They were so crunchy and crispy and delicious.
JulieO: Judy I made these today to serve with a chicken dish I was making. So enjoyed it, and one I will make again and again. So easy and tasty, thanks so much for the recipe.
Chelsea: I'm making this tonight to have with some left-over beef casserole - Yum! I have never steamed whole potatoes in the basket JD. I'm guessing they would need at least half an hour?? Also, I just wanted to check that you left the skin on when slicing them.
JD: Yes I do Chelsea. 30 minutes should do it, they don't have to be totally cooked.
CC: Quote from my DS "these potatoes are unbelievable".DH and I enjoyed them as well.Thanks Judy for a super recipe.
Chookie:Judy, made these for tea tonight. Visitors , everyone loved them and so simple. Thanks a million
Maddy: Yummy Judy! Had with dinner tonight.
ES : made this tonight to accompany roast lamb. I had more of the topping left, so instead of freezing it for another day, I sprinkled it over carrots, sweet potato and pumpkin. I also layered the potato with thinly sliced onion. It was a nice change from a potato bake.
KerrynN: Had these tonight and they were enjoyed by all. Thanks JD
Chelsea:I made these tonight to serve with steak and veg. They were so yummy! I really do love this recipe!!!
Katiej: We had these for dinner tonight - easy to make & delicious!
