I’ve been making these crispy Parmesan potatoes with onions and garlic for 22 years. In fact, now that I think about it, this much-loved recipe has been part of my household longer than any others on Cooking with Mamma C. How’s that for an endorsement?
Like this Coq au Vin and my New England Clam Chowder with Bacon, I picked this up from my Better Homes and Gardens New Cook Book, which has served as my go-to resource for how to make anything during my married life. Granted, I often rely on blogs nowadays, but hey, in the Dark Ages, cookbooks (with barely any photos!) were the bee’s knees.
I really haven’t changed this recipe much at all. I’ve always doubled the original version (except for the onions) and made three layers of potatoes, because this is one of those dishes that compels everyone to ask for seconds. I’ve learned that russet potatoes will turn out mealy here, so I always use redskins. For years, I used my food processor to slice up my spuds almost 1/4-inch thick, but now that I have a mandoline, I used it to make thinner 1/8-inch-thick slices. Whatever you use, try to stay within that range.
This side dish is not quick enough for a weeknight meal, but I’ve served these potatoes on countless weekends and for small dinner gatherings. Mom will tell you they’re her favorite! With the crispy Parmesan layer, the onions that turn sweet from roasting, and that delicious garlic butter, what’s not to love?
(Recipe Source: Slightly adapted from Better Homes and Gardens New Cook Book, 1989, page 404.)