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By Joan Reeves aka SlingWords
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Saturday Share: Parmesan Potato Casserole

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A couple of years ago, I gave a recipe for Cheesy Zucchini Caserole

The recipe was for those who love potatoes au gratin but never eat that delightful dish because they don’t wish to consume potatoes.

A lot of people avoid “white” potatoes because they’re high in starchy carbs. 

Others avoid them because they’re trying to eliminate nightshade plants from their diet.

If you don’t have a problem with white potatoes, this recipe is for you! It’s easy to make and serves 6-8 portions.

Parmesan Potatoes


  • 1/3 cup butter
  • 1/3 cup finely chopped onion
  • 1 garlic clove, finely chopped
  • 2 pounds Idaho potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 cup grated Parmesan cheese


1. Preheat oven to 400 degrees and prepare a 9X13 casserole dish by spraying with Pam or a small amount of ghee or melted butter.

2. Melt 1/3 cup of butter in a large saucepan over medium heat. Add the minced onions and garlic. Cook until onions are soft and translucent. Stir frequently so as not to brown the garlic and onions.
3. Whisk in the cream, milk, salt, pepper and parsley. Mix thoroughly and add the potatoes.
4. Bring to a boil. Reduce heat to medium or low so it will simmer gently, about 10 to 15 minutes until potatoes are tender when pierced with a fork.
5. Spoon the potato mixture into the baking dish and sprinkle the top with the Parmesan.
6. Bake for 25 to 30 minutes or until bubbly and golden brown.
7. Remove to a cooling rack. Let it stand for 10 minutes so the cheese will “settle” or thicken up.
Takeaway Truth

Let me know if you try this casserole. I think it’ll be one of your new favorites.

Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves


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