This is one of my favorite, easy potato recipes when I want potatoes as a side dish, but don't want anything too complicated. There are never any leftovers when I make these, because everybody loves them. They also don't take long to cook and you don't need many ingredients. They are like a potato gratin without the fattening cream added. You won't believe how easy this is and it will become an old stand by once you make it. Here is what you need:
4-5 medium size potatoes, peeled or if you scrub them well you can leave the skin on
4 Tbs. butter
1/2 cup grated Parmesan cheese
1/2 cup Asiago cheese, shredded (if you don't have Asiago you could use shredded Parmesan or Swiss)
2 Tbs. Extra Virgin Olive Oil
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
Spray a shallow baking dish well with nonstick baking spray. You can even use a deep pie plate. I used my quiche pan. Slice the potatoes in the thinnest slices you can get. If you have a mandolin, that works great, otherwise just use a good sharp paring knife and slice very thin. If they are too thick, they won't cook through and crisp in the cooking time I give here. Layer half of the potatoes in the pan. Sprinkle with salt and black pepper. Slice half the butter in thin slices and lay over the potatoes. Sprinkle with half of the Parmesan cheese.
OPTIONAL COOKING TIP: If we are grilling out, I have cooked these on the grill. Place them in an aluminum throw away type pan and follow the recipe instructions just like for the oven, except cover with foil and cook for about 20 minutes. Carefully remove the pan to a plate and uncover. They won't crisp as much on top, but will still be really good and you don't even have to turn the oven on.
Oven Fried Parmesan Potatoes!