CRISPY PARMESAN POTATOES ~ BLOG 366.200

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.