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Garlic Parmesan Skillet Beer Potatoes

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Servings 4 -6 side dish servings

Ingredients
  

  • 2-3 large 2lbs russet potatoes, thinly sliced
  • 3 tablespoons 32g all-purpose flour
  • 3 cloves garlic grated with a microplane
  • 1 teaspoon 2g chopped fresh rosemary
  • 1 teaspoon 6g salt
  • 1 teaspoon 3g pepper
  • 1 cup 124g parmesan cheese, grated with a microplane, divided
  • ¼ cup 58g wheat beer
  • 3 tablespoons 45mL heavy cream

Instructions
 

  • Preheat the oven to 375.
  • Add the sliced potatoes to a large bowl. Sprinkle with flour, garlic, rosemary, salt, pepper, and most of the parmesan cheese (reserve ¼ a cup for the top). Toss until well coated.
  • Layer the potatoes in a circular pattern in a 9-inch cast iron skillet.
  • Drizzle the potatoes with the beer and the heavy cream. Sprinkle with remaining cheese.
  • Bake for 28-30 minutes or until the potatoes are fork tender. Heat the broiler, add the skillet under the broiler until the cheese is golden brown, about 5 minutes.
  • Serve warm.