Potato Stacks Food

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)

Steps:

• Preheat oven to 350°F/180°C (all oven types).
• Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
• Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
• Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
• Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
• Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
• Cheese slice: Top with cheese slice.
• Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
• Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
• Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
• Garnish with thyme: Sprinkle with remaining thyme.
• Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
• To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• 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.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!

POTATO STACKS

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin molds with half of the butter.
• Peel and wash the potatoes. Cut them into very thin slices. It's best if you use a potato slicer.
• Grate the Parmesan cheese and add it to the potatoes.
• Season with salt, pepper, garlic and thyme. Add rest of the melted butter.
• Then mix everything together thoroughly.
• Stack the potato slices into the muffin molds on top of each other.
• Bake the potato stacks for about 50 minutes.
• Allow the stacks to cool for a few minutes and then gently remove them from the muffin pan with a knife.
• Sprinkle a little Parmesan on top and serve.
• Bon Appétit!

SPICY POTATO STACKS

Steps:

• Preheat oven to 400°F.
• Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
• In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
• Place all the sliced potatoes into a large mixing bowl.
• Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
• Season with a sprinkle of salt.
• Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.