Chive Parmesan Potato (Baked)
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.