Smashed Potato Parmesan Waffle Bake

Bring a new twist to your meals with our Smashed Potato Parmesan Waffle Bake! This innovative recipe combines soft, fluffy smashed potatoes enveloped in a crispy waffle shell, topped with a melty blend of Parmesan and mozzarella. Perfect for brunch or dinner, it's not only easy to make but also impressive enough to share with family and friends. Discover the delightful textures and flavors that will make this dish the star of your table.

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Ingredients

2 pounds baby potatoes

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup sour cream

1/4 cup unsalted butter, melted

2 cloves garlic, minced

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and black pepper to taste

1/2 cup chopped green onions (plus extra for garnish)

2 large eggs

1 cup all-purpose flour

Non-stick cooking spray or vegetable oil for greasing

Instructions

Boil the Potatoes: In a large pot, add the baby potatoes and cover them with cold water. Bring to a rolling boil, seasoning generously with salt. Cook until the potatoes are fork-tender, which should take about 15-20 minutes. Once cooked, drain the potatoes and let them cool for a few minutes until safe to handle.

Preheat Waffle Iron: As the potatoes are cooling, power on your waffle iron and preheat it according to the manufacturer's instructions. Prepare the plates by lightly greasing them with non-stick cooking spray or a drizzle of oil.

Prepare Smashed Potatoes: Once the potatoes are cool enough to handle, transfer them to a large mixing bowl. Use a potato masher or a fork to smash the potatoes, aiming for a chunky consistency—avoid puréeing them completely.

Combine Ingredients: To the bowl of smashed potatoes, add in the grated Parmesan cheese, shredded mozzarella cheese, sour cream, melted butter, minced garlic, thyme, smoked paprika, salt, black pepper, and chopped green onions. Mix all the ingredients together until they are well combined and distributed evenly.

Incorporate Eggs and Flour: In a separate small bowl, beat the eggs lightly until frothy. Fold the beaten eggs into the potato mixture, ensuring good incorporation. Gradually add in the flour, mixing until a cohesive batter forms.

Cook Waffles: Carefully scoop about 1/2 cup of the potato mixture into the preheated waffle iron, spreading it out evenly. Close the lid and cook until the waffles are crispy and golden brown, typically taking about 5-7 minutes. Repeat this process with the remaining potato mixture.

Prepare for Baking: While the waffles cook, preheat your oven to 350°F (175°C). Once all the waffles are cooked, arrange them in a single layer in a greased 9x13 inch baking dish.

Bake to Finish: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the waffles are heated through and exhibit a slightly crispy exterior.

Serve and Enjoy: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Serve the Smashed Potato Parmesan Waffle Bake warm, garnished with additional chopped green onions or a sprinkle of extra Parmesan cheese for added flair.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6