This Italian Cheesy Potatoes recipe was something I conjured up from scratch. I have some left over potatoes and pecorino cheese from prior recipes. If you explore my blog, you will find the pecorino cheese is my favorite. It goes well with pretty much everything. The potatoes I used were regular russet potatoes. The next time I make this recipe, I will try it with red potatoes. If you use red potatoes, let me know how it came out.
This dish was fairly easy to make. I just had to cut up the potatoes, shred the cheese and mix all the ingredients together. A mandolin was used to cut the potatoes thin. If you don’t have a mandolin, try cutting the potatoes in an even fashion.
| Prep Time | 20 Minutes |
| Cook Time | 30-40 Minutes |
| Servings |
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Ingredients
- 2 Medium-sized Russet Potatoes
- 3/4 Cup Vegetable Broth
- 1/2 Cup Pecorino cheese
- 1/2 Cup Parmesan cheese
- 1 Tablespoon Basil Dried or fresh
- 1/2 Teaspoon Garlic Powder
- 1/4 Stick Butter optional
- 1/2 Teaspoon Salt Note: If pecorino cheese is salty, skip adding more salt.
- 1/4 Cup Green onions Optional
Ingredients
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Instructions
- Preheat Oven to 350F
- Cut up potatoes with a mandoline or slice them by hand
- Place potatoes into a pan
- Mix butter and salt into broth. Then pour onto the potatoes
- Add garlic powder and basil
- Sprinkle pecorino and Parmesan cheese on top of potatoes
- Cover up pan and bake for 30-40 minutes
- If you want a golden brown top, remove the cover and place under low-heat broiler for 3-5 minutes
