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Garlic Parmesan Potato Stackers

by Merle O'Neal

Ingredients

for 10 servings

  • 10 russet potatoes
  • ¼ cup
    melted butter
  • ¼ cup
    heavy cream
  • 1 ½ cups
    shredded parmesan cheese (165 g)
  • 1 tablespoon
    garlic powder
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • nonstick cooking spray, for greasing
  • sour cream, for serving

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Preparation

  1. Preheat the oven to 350°F (175˚C).
  2. Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
  3. Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
  4. Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
  5. Bake for about 1 hour, or until the potato stacks are well browned.
  6. Let cool slightly, then serve with sour cream.
  7. Enjoy!
 

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