Parmesan Potato Rounds Bake Recipe
These pretty cheese-coated potato slices go very well with lamb chops, and the dish is easy to prepare. It's the first recipe I turn to when I have potatoes and onions ready in the garden.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 3 tablespoons butter melted
- 1/3 cup grated parmesan cheese
- 4 medium red potatoes thinly sliced
- 1 small onion thinly sliced and separated into rings
- Carbohydrate 34.1293205751382 g
- Cholesterol 26.5440104311495 mg
- Fat 10.1227236550598 g
- Fiber 3.63912764530304 g
- Protein 5.73725634222491 g
- Saturated Fat 6.2596394063074 g
- Serving Size 1 1 serving (228g)
- Sodium 137.816798985665 mg
- Sugar 30.4901929298351 g
- Trans Fat 0.775780941858996 g
- Calories 244 calories
Directions Place half of the potatoes in a greased 2-qt. or 11-in. x 7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450degrees for 25-30 minutes or until the potatoes are golden brown and tender. Yield: 4 servings. Originally published as Parmesan Potato Rounds in Taste of Home April/May 1999, p31 Nutritional Facts 1 serving (1/2 cup) equals 194 calories, 11 g fat (7 g saturated fat), 28 mg cholesterol, 366 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
