This recipe came from Country Magazine in August 1991. It was their "South" winner and was submitted by Terri Adrian, Lake City, Florida. I cut out the recipe and have only cooked it once before, until tonight. Helen LOVED it, and so did Scott and I . I think you guys will too. I served these potatoes with grilled chicken and corn on the cob (a very starchy, but good, meal).
Parmesan Potato Rounds
1/3 cut butter or magarine, melted
1/4 cup all purpose flour
1/4 cup grated Parmesan Cheese
Salt and pepper to taste
6 medium potatoes, each sliced about 1/2" thick (recipe says "each sliced into 4 rounds") *
Italian seasoning to taste
Pour butter in a large roasting pan. In a plastic bag, combine flour, cheese, salt and pepper (I soaked my potatoes in water, first, so the coating would stick). Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375 for 30 minutes. Turn slices and sprinkle with Italian Seasoning. Bake until tender (30 minutes or more).
Mine baked until I was ready! (Longer than 30 minutes)
*I used 6 medium sized "new" (red) potatoes
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