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Parmesan Potatoes

Parmesan Potatoes

I am a sucker for creamy Yukon Gold potatoes, something about the texture and taste of the cream and butter and starch is just a mouth happy for me. This casserole is simple to put together and is great for a weeknight dinner or an office potluck.

Parmesan Potatoes
  • 2 lbs of Gold Potatoes
  • 2 cups (pint) of whipping cream
  • 1 tablespoon roasted garlic
  • 3 tablespoons caramelized onions
  • 1 tsp of salt
  • ¼ tsp of pepper
  • ¼ cup of fresh parsley (or sprinkle some dry on)
  • ¼ cup of unsalted butter
  • 1 cup Fresh shredded Parmesan cheese, divided
  1. Peel and cube potatoes On stove mix all ingredients except cheese and simmer approximately 10-15 minutes until soft (test with fork). (Watch that the cream doesn't burn). Stir in half of cheese.
  2. When done transfer to a casserole dish and sprinkle with remaining of Parmesan cheese
  3. Bake approximately 10 minutes until golden brown at 350 degrees!


The Golden potatoes and heavy cream make the dish!!


I linked up at the #SundayBlogHop over on Because I’m Cheap by Jenn; you should check it out.

See Also:  Hawaiian Hula Pizza

A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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