As a nice Irish girl, I’m naturally attracted to potatoes. I’d even say I haven’t met a potato I didn’t like. So when I came across this recipe claiming to make the potatoes the star of the meal- I just had to try it. Let me say, I was not disappointed. The flavor is great and the cheese melted on top is a winner!
Potatoes Parmesan
Ingredients
3 Tbs. olive oil
2 Pounds russet potatoes scrubbed and cut into 6 to 8 wedges each
1 Medium onion halved and cut into thin slices
3 Cloves garlic, minced
1 Tsp. chopped fresh rosemary
1 Tsp. kosher salt
¼ Tsp. coarsely ground black pepper
1 Tbs. flour
1 ¼ Cups chicken or vegetable broth
¼ Cup finely grated Parmesan cheese
What’s Next
1. Heat the oil in large skillet over medium-high heat.
2. Brown the cut sides of the potato wedges in the hot oil in batches, about 2 minutes per side. Do not crowd the pan. Transfer the potatoes to a 5-to-6 quart slow cooker after browning.
3. Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minutes.
4. Add the garlic, rosemary, salt, pepper, and flour, and stir until evenly coated.
5. Add the broth and simmer until it thickens slightly; pour over the potatoes.
6. Cover with a folded kitchen towel, and top with the lid.
7. Cook for 3-4 hours on high, or 6-8 hours on low, until the potatoes are tender.
8. Remove the towel, scatter the Parmesan over the top, cover, and cook for 3 minutes, or until the cheese melts.
Notes from my experience:
- While the pre-cooking of potatoes in the oil is messy it’s worth the extra step. Dry your potatoes first with paper towels to avoid too much splattering oil.
- I have tried both a frying pan and a Dutch oven (to avoid an overly messy stove) and found the frying pan much easier to use when flipping the potatoes–not as easy as it sounds.
- I have also tried this recipe with Yukon Gold potatoes. I love the sweetness of the Yukons with the Parmesan!
- In the final steps I did find it difficult to remove the potatoes while keeping the melted cheese intact. So, the second time I made it I placed the potatoes in a shallow baking dish, sprinkled (well, okay covered) them with cheese and placed under the broiler for a few minutes. Nice crispy cheese on top.
- I think Gruyere cheese would work well in place of the Parmesan; maybe for next time.
Want to know more about my Crock It! Series? You can read all about it here.
Related posts:
![Say "I Do" Bridal Boutique: Wedding Dresses, Special Occasion Dresses and More](http://myveronanj.com/adserver/www/images/dd9954b9d309ef0ac1ff5e8284951c70.jpg "Say "I Do" Bridal Boutique: Wedding Dresses, Special Occasion Dresses and More")
MyVeronaNJ has specific guidelines regarding comments, which you should read before you post. We reserve the right to delete posts that violate these guidelines.
Commenters on MyVeronaNJ.com are responsible for all legal consequences arising from their comments, including libel, infringement of copyright or actions that threaten a third party. By submitting a comment, you agree to indemnify MyVeronaNJ.com LLC, its partners and employees from any legal action arising from your comments.