If you are looking for an easy side dish, this one is a keeper. It is so easy to put together and you want to make sure you make enough as they disappear fast at the table. LOOKING FOR MORE POTATO SIDE DISHES?īelow you’ll find more of my favorite potato recipes.Thinly sliced seasoned potato slices are stacked inside the muffin tin and baked to crispy-at-the-edge perfection. Give the finished potatoes a light sprinkle of sea salt before serving.Īny leftover potato stacks (as if!) can be stored in an airtight container for 3-4 days.Add a pinch of onion powder to the buttery cheese blend.Instead of fresh herbs, try dry Italian seasoning instead.Try other cheeses: Gruyere, cheddar cheese, any good melty cheese including blue cheese would be delicious.Add some crispy crumbled bacon and a dollop of sour cream on top for a fun appetizer.Use 1/4 teaspoon of garlic powder instead of grated garlic.Add a sprinkle of green onions over the top of the potato stacks before serving.Garlic Butter Scallops– golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce. Prep the night before and bake in the morning. Overnight Breakfast Casserole – eggs, sausage, bell peppers and cheese. Roast Beef Tenderloin – melt in your mouth tender, juicy beef tenderloin with red wine au jus.Ģ0 Minute Honey Balsamic Pork Tenderloin – juicy, flavor-packed sweet-savory glazed pork made all in one pan in just 20 minutes! Muffin Tin Potato Stacks go with practically everything from breakfast or brunch to dinner and even as an appetizer! When the potatoes are finished baking, slide a butter knife around the edges of each cup then remove gently with a teaspoon. Tear a sheet of aluminum foil large enough to cover the muffin tin, then lightly spray the inside of the foil with cooking spray so it doesn’t stick to the potatoes.Ĭover the potatoes with foil and bake in the preheated oven 20 minutes.Īfter 20 minutes uncover the potatoes and continue baking 20 minutes more or until the potatoes are fork tender and golden brown perfection (cooking time will vary with the thickness of the potatoes). Using the back of a teaspoon, gently press down on the top of each stack. Fill so they’re just over the edge of the muffin tin cup (then shrink quite a bit as they cook). Layer potatoes in the prepared muffin tin dividing equally. I use my hands to blend so I can separate the potatoes and make sure they’re all well coated. Very thinly slice raw potatoes using a mandoline (recommended) or very sharp knife.Īdd thinly sliced potatoes to the bowl then toss well to coat. In a medium to large bowl, melt the butter in the microwave.Īdd olive oil, minced thyme, lemon zest, grated garlic, parmesan cheese, Gouda cheese, salt and pepper to the melted butter then stir well to combine. Using a box grater finely shred the Gouda cheese. Preheat the oven to 400 then spray a 12 cup muffin tin with cooking spray and set it aside. They key is using smaller potatoes or long narrow potatoes so when they’re sliced, they’ll fit in the muffin tin. I prefer yukon gold baby potatoes but russet potatoes, red potatoes or even sweet potatoes work well too. This recipe works well with really any kind of potato. ![]() WHAT KIND OF POTATOES ARE BEST IN THIS RECIPE? ![]() It’s ideal for a weeknight family dinner, but elegant enough to entertain with. ![]() This is a simple recipe for a great side dish that yields huge flavor results. ![]() Layer upon layer of thinly sliced potatoes baked in a muffin tin with parmesan and gouda cheese, lemon zest and fresh thyme baked until tender with crispy golden edges.
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