We are carb lovers in our house – bread, pasta, potatoes – you name it, we consume it.
This is one of those recipes that you can make and have for a few days. These potatoes reheat well in the microwave, although honestly my husband eats them cold from the fridge. He has also been known to eat raw potatoes with a little salt, he’s strange that way.
This takes about 2 hours to cook in the oven, so it’s definitely not something you can just whip up on a whim, but it’s perfect for a Sunday dinner and then have left overs for a few days. This makes a lot of potatoes, definitely more than 4 adults can eat at one sitting. Trust me.
Start by pre-heating your oven to 375 degrees F.
In a very large mixing bowl combine the olive oil, freshly grated parmesan cheese, salt, pepper and onion powder (if you want to use thinly sliced onions instead of the onion powder it’s okay).
Bake for about 2 hours, rotating the dish half way through to ensure even baking. If you notice the potatoes start to get really brown before the 2 hours, cover the pan with some foil. It needs the 2 hours to cook the potatoes through.
Once removed from the oven, allow to cool slightly and then enjoy. Store leftovers in the fridge and reheat either in the oven, or in the microwave (or eat them cold from the fridge like my husband).
Parmesan Accordion Potato Casserole
10 to 12 medium sized Russet potatoes, scrubbed or peeled, your preference
1 cup freshly grated parmesan
1/3 cup Olive Oil
2 tsp Onion powder (or 1 to 2 onions, thinly sliced)
1 tsp black pepper
3/4 tsp salt
- Pre-heat oven to 375 degrees F.
- Scrub or peel potatoes.
- Mix together olive oil, parmesan cheese, salt, pepper and onion powder or onions in a large mixing bowl.
- Thinly slice potatoes using a mandolin or if you have mad knife skills use a knife. I don’t.
- Combine potatoes with the olive oil and parmesan cheese, making sure the potatoes are evenly coated.
- Grease a 9X12 baking dish with a little olive oil.
- Arrange potato slices in baking dish.
- Drizzle with a little more olive oil.
- Bake for 2 hours, rotating pan half way through. If potatoes start to brown and get too dark, cover with foil.
- Allow to cool slightly and then serve.
**Please note I used 12 potatoes and ended up adding about 1/2 cup more parmesan cheese, 1/2 tsp more onion powder, 1/2 tsp more pepper and 1/4 tsp more salt.