The recipe comes from an Oregon Cookbook...the centennial edition of Flavor of Florence. On the inside I saw the date...August 1993! I usually buy a cookbook when traveling and those of you who have followed the blog for a few years know that we love to go to Oregon as often as possible.
The potatoes are so simple to prepare....quick and easy exactly what I needed....so without further adieu, I present the Parmesan Potato Rounds!
Parmesan Potato Rounds
Flavor of Florence
Yield: 6 servings
1/3 cup butter, melted
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
Salt and pepper to taste
6 medium potatoes, scrubbed, sliced into rounds 1/2-inch thick
Italian seasoning to taste
Preheat the oven to 375° F.
Pour the melted butter into a large baking dish. Large enough so that the potato slices can lay in a single layer.
In a plastic bag, combine the flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat them with the flour mixture. Place the potatoes in a single layer over the butter.
Bake for 30 minutes. Turn the slices and sprinkle Italian seasoning . Bake the potatoes for another 30 minutes or until tender.
I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.