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Chive Parmesan Potato (Baked)

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Serves 4 to 6 | Prep Time 15 minutes | Cook Time approx 45 minutes

Why I Love This Recipe

My MoM used to make this with breaded pork chops. This is what I put together after she passed away, it taste's almost like her's but not exactly right. Sadly, I do not have copies of her recipes to keep and or pass down to my girls. Bottom line, MoM's is always best. As a side note, I have also been known to add crispy bacon, chopped into bits with this and or ham. All is good with potatoes.

Ingredients You'll Need

1 1/2 to 2 lbs. thin skin potatoes, I like Yukon Gold's
1 cup Hellmann's Mayo
1/2 cup milk
8 Tbsp. grated Parmesan cheese, divided
1 Medium Sweet Onion, minced finely
1 glove garlic, minced.
1 tablespoon butter
1/4 cup chopped chives
1/2 tsp. course cracked black pepper


Preheat oven to 350.

Cover potatoes with cold water and bring to a boil over high heat in 3-quart saucepan.

Reduce heat to low and simmer uncovered 10 to 15 minutes.

Drain and cool.

Blend butter and garlic, spread into the bottom and sides of a 13 x 9 inch pan.

Thinly slice potatoes and arrange in 13 X 9-inch baking dish; set aside.

Combine Mayo, milk, 6 tablespoons cheese, onions, chives and pepper in medium bowl. Evenly spoon mixture over potatoes. Top with remaining 2 tablespoons cheese.

Bake 25 minutes or until golden brown and bubbling.

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