Garlic Parmesan Parslied Potato Stacks
Garlic Parmesan Parslied Potato Stacks is a gluten free recipe with 12 servings. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 100 calories, 2g of protein, and 4g of fat. It works well as a side dish. 19 people were glad they tried this recipe. Head to the store and pick up garlic, parmesan cheese, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by Love Bakes Good Cakes. Overall, this recipe earns a not so super spoonacular score of 19%. Try Parmesan Scalloped Potato Stacks, Parmesan and Rosemary Potato Stacks, and Parmesan Scalloped Potato Stacks for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
4 cloves garlic, minced
¼ cup finely shredded Parmesan cheese
2 tbsp. chopped parsley
4 large russet potatoes, scrubbed and thinly sliced
½ tsp. sea salt
¼ cup unsalted butter, melted
Equipment:
muffin liners
oven
whisk
bowl
offset spatula
Cooking instruction summary:
1. Preheat oven to 375F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.2. In a large bowl, whisk together the butter, garlic, cup Parmesan cheese, parsley, and salt. Add the potato slices and toss to coat evenly.3. Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with an additional 1 teaspoon of the cheese.4. Bake until the edges and tops are golden brown and the centers are tender, 45-50 minutes. Let the potato stacks rest for 5 minutes, then carefully remove them with a fork or small offset spatula. Sprinkle with additional parsley, if desired.
Step by step:
1. Preheat oven to 375F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.
2. In a large bowl, whisk together the butter, garlic, cup Parmesan cheese, parsley, and salt.
3. Add the potato slices and toss to coat evenly.
4. Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with an additional 1 teaspoon of the cheese.
5. Bake until the edges and tops are golden brown and the centers are tender, 45-50 minutes.
6. Let the potato stacks rest for 5 minutes, then carefully remove them with a fork or small offset spatula. Sprinkle with additional parsley, if desired.
Nutrition Information:
covered percent of daily need
