Who needs boring old boiled potatoes when you can drench your spuds in butter, coat them with cheese, and bake them to crispy, melty deliciousness? This dish–featured in THE BEACH HOUSE COOKBOOK (in stores May 2nd; pre-order now!)–is such a crowd-pleaser that the last time I served it at a dinner party, my guests were sneaking back into the kitchen for second and third helpings.
The richness of this recipe calls for really good cheese. I like the nuttiness of Gruyere, plus the saltiness of freshly grated Parmesan. None of that pre-grated stuff from the green can, please!
Enjoy! And Happy St. Patrick’s Day one and all!