Parmesan Potatoes – 1982

So, Thanksgiving recipes are something I don’t normally experiment with. Like a lot of families our menu is pretty similar year after year, the exceptions being the addition of pumpkin pie by an aunt, as well as my adding brussels sprouts to the mix. Still, I thought, in the load of old cookbooks I have now, there have to be some weird old recipes aimed at this holiday. I was, surprisingly, wrong in that assumption. Well, not completely wrong, but I also didn’t find a lot of specifically Thanksgiving menus- I guess because the meal is so dang traditional in a lot of ways. The exceptions, thankfully, were my group of Southern Living annuals- which of course have a huge selection due to the fact that they’re a yearly collection of the magazine’s recipes and they’d have to publish something that month.

Finding something that wasn’t uber sweet was a bit more of a challenge than I thought it would be though. Evidently Southern Living is all up on those sweet sides and desserts when it comes to Thanksgiving- and as much as I like sweet potatoes and pumpkin, I’ve never been able to find sugar free marshmallows, so that’s out. Regular potatoes, however, I can do, and who (aside from the lactose intolerant) doesn’t like the idea of adding cheese to them?


  • ½ c. grated parmesan cheese
  • ¼ c. all-purpose flour
  • ⅛ tsp. Pepper
  • ¼ tsp. garlic salt
  • 5 medium potatoes, unpeeled and cut into ¼ inch slices
  • ¼ c. plus 2 T. butter or margarine

:Ingredient Notes: I used a fancier brand of grated parmesan than the type I normally have lying around the kitchen, because there aren’t a lot of ingredients overall here and I wanted to make sure I did the flavors justice, but I really think the Kraft in a can would probably do almost as well. Also, I’d recommend not using unsalted butter if you choose to use it instead of margarine.

To start preheat your oven to 400 and grease a 2 quart baking dish.

Well, actually, to start with make sure your potatoes are sliced up- I hate when people shove directions up in the ingredients section. Also, I love that they think I have a good idea of what a quarter inch looks like off the top of my head. My advice- slice them thinly (and I mean thinly); go for that and you’ll be good.

So next, we take the first four ingredients and mix them together. Easy enough, though I’m wondering at this point what the effects of flour on potatoes is going to be in the end. What can I say, I’m a diabetic. The thoughts of layering carbs is a little unnerving.

Now, we dredge the potato slices in this cheesy goodness, which- I’m proceeding here to do in a way-too-fiddly way. Taking the slices one or two at a time is totally not the way to go. Place those dredged slices in the pan, adding slabs of butter in between the layers, so you get a good bit of butter through the whole thing.

Of course, my dredging bit by bit thing comes back to bite me in the end, because by this point I don’t have enough flour/cheese mixture for the final layer. So I give up and just tossed the slices in the remaining mix, realizing I probably should have done that to begin with. Eh, you live you learn.

Okay, so then this bad boy gets tossed in the oven for an hour, and we’re left with this result.

Doesn’t look to bad, if I say so myself.

My thoughts:
I’m actually quite happy with this recipe and so is the hubby, to the extent of it going in our ‘keeper’ file. The flour didn’t make things overly starchy or pasty, blending sufficiently with the parmesan and butter as it baked. And boy is it buttery. This is not a recipe for the faint-hearted, in that regard. It’s good though.

I would say, it could, perhaps, use a bit more parmesan, especially if you really want a cheesy potato flavor and/or if you’re using a standard grated parmesan instead of springing for the good stuff. Not much, just maybe another 1/8 cup or so.

The other, minor, problem I had with this recipe is the top layer- it was unfortunately a bit tough, due to the whole baking for an hour thing. I’ve wondered if covering it for a time while baking would cut down on this issue and still let the other potatoes bake sufficiently- a worry of mine, as a few of the thicker slices weren’t as soft as I would have liked.

Appearance- 4
Odor/scent- 4
Texture- 3
Taste- 4

 Overall – 4/5 It’s going into our ‘keeper’ file, but it still has a few tiny kinks I need to iron out, I think.

Parmesan Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★
  • Print
from Southern Living 1982 Recipes, 1982,
Submitted by Mary Harris from Elkin, North Carolina


½ c. grated parmesan cheese
¼ c. all-purpose flour
⅛ tsp. Pepper
¼ tsp. Garlic salt
5 medium potatoes, unpeeled and cut into ¼ inch slices
¼ c. plus 2 T. butter or margarine


Thoroughly combine the first four ingredients. Dread the potatoes in this mixture.

In a slightly greased 2 qt. casserole dish, layer the sliced potatoes, dotting the layers with butter. 

Bake at 400 F. for one hour.

3 thoughts on “Parmesan Potatoes – 1982

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