Rating: 5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Yukon golds get top treatment in this flavorful side dish recipe. Simple ingredients, like parsley, salt, pepper, and Parmesan cheese, keep the focus on the buttery spuds.

Andrew Lewis, Birmingham, Alabama
Recipe by Southern Living November 2007

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Credit: Van Chaplin; Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
cook:
20 mins
bake:
30 mins
stand:
10 mins
total:
75 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

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  • Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.

  • Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

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