Top o’ the Morning

Chef Robert Bell of Chez Mélange in Redondo Beach shares a fresh take on that staple of the Irish diet.

Chez Breakfast Potatoes
10 whole red potatoes
1 cup Parmesan cheese
4 tablespoons paprika
2 tablespoons salt
1½ tablespoons granulated garlic
1 quart half and half
¼ gallon heavy cream

Slice whole potatoes 1/8-inch thick and place in a casserole dish so the slices stand vertical, until pan is full. Do this one potato at a time to fill the dish (amounts will vary because of the size of the potato).
Sprinkle with salt and granulated garlic, add half and half and heavy cream, top with grated Parmesan cheese and paprika. Cover dish with foil and poke with a few holes. Bake at 350º for two hours or until fork tender.
Serves 8.

Chef Robert will be one of four professional chefs tutoring teams of 10 amateur chefs at this year’s Undiscovered Chefs on March 3 at Chez Mélange. The event will feature unique recipes from each chef for a gathering of about 250 people. For more information, visit

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