Food Network Scholar: Parmesan Potatoes

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Sunday, November 16, 2014

Parmesan Potatoes

I am sharing a potato side dish today. There are several versions of this recipe on Pinterest. I liked this one because the sauce had a simplicity to it. You don't really need to do this in a muffin tin; however it makes for a charming presentation (and keeps you from eating heaps of potatoes-I love potatoes). Slice the potatoes thin for the best results. I used fresh thyme and the parmesan cheese makes for a crispy brown top. This dish is way too easy to eat. I loved the crunchy and creamy texture together.

Parmesan Potatoes
printable recipe

2 finely chopped garlic cloves
2 T. finely chopped onion (about 1/2 of a small onion)
2 c. half and half
1 c. grated parmesan cheese
1 T. fresh thyme, chopped
salt and pepper
2-3 russet potatoes

Preheat the oven to 400 degrees.
Butter or spray a 12 cup muffin tin and set aside.
Mix the garlic, onion, half and half, 1/2 c. parmesan, thyme and salt and pepper to taste.

Stack potato slices into each of the muffin sections. Do not pile above the muffin tin itself.