This dish works well with mashed potatoes for a more elegant look or shredded potatoes for that rustic feel and tastes fantastic either way.
CRISPY PARMESAN POTATOES
5 pounds russet potatoes
FRESH ground sea salt and black pepper
1 1/2 cups sour cream (FULL fat)
10 tablespoons butter, melted and divided
1/2 cup whole milk (if using mashed)
1 1/2 cups powdered Parmesan cheese or FINELY grated
2 cups grated Monterey jack cheese
1 cup FINELY grated Parmesan cheese
1 SMALL bunch green onions, minced
2 mini red peppers, sliced thin
1 1/2 cups French’s fried onions
- Preheat oven to 350°.
- Grease 9×9 baking dish.
- For the mashed version, peel and cook potatoes in boiling water until fork tender.
- Drain.
- Combine the potatoes with the whole milk, 5 tablespoons melted butter and sour cream, blending until potatoes are smooth.
- Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
- Fold in peppers and green onions.
- Transfer the potatoes to the baking dish.
- Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
- Sprinkle evenly over the potatoes.
- Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.
- For the shredded version, peel and rough grate potatoes, drying in cheesecloth.
- Combine the potatoes with 5 tablespoons melted butter and sour cream.
- Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
- Fold in peppers and green onions.
- Transfer the potatoes to the baking dish.
- Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
- Sprinkle evenly over the potatoes.
- Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.