Golden Parmesan Potatoes

6 cups Yukon gold potato slices (about 6 potatoes), about 1/8” thick

3 Tbsp butter, melted

1/2 cup grated parmesan cheese

Chopped fresh chives

Preheat oven to 425.  Rinse potatoes; pat dry on paper towels, then pat dry.  Brush 1 Tbsp of the butter onto bottom and side of 9 inch pie plate.  Toss potatoes with remaining 2 Tbsp butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate.  Sprinkle with remaining 1/4 cup cheese.  Bake 1 hour or until potatoes are tender.  Loosen potatoes from side and bottom of pie plate.  Invert immediately onto serving plate; sprinkle with chives, if desired.  Cut into 8 wedges to serve.

Serves 8