Crispy Parmesan Stacked Potatoes (thinly sliced baked in muffin pan)
This recipe takes a little longer to make but is always a hit over the holidays. It's a twist to potatoes au gratin but doesn't use cream and comes out with a nice crisp around the edges.
Equipment
- 1 mandolin
- 1 Large mixing bowl
- 1 small bowl (microwavable)
- 1 muffin tin (12)- butter the pans on bottom and around the edges
- 1 pair of disposable cooking gloves (optional)
Ingredients
- 1.5 lbs Yukon potatoes, rinse and dry, thinly slice with mandolin with skin and set aside on paper towels to keep dry (pick smaller potatoes where circumference is the size of the muffin pans that you will bake them in)
- 4 tbs butter (melted)
- 3 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbs parsley (dried)
- 1 cup shredded Parmesan
- 1/4 cup shredded Parmesan (save to sprinkle on top of potato stacks)
Instructions
- Preheat oven to 400 degrees F.
- In small bowl, melt the butter in microwave, covered, 30 seconds at a time. When butter is melted, mix in the salt, pepper, parsley and garlic.
- Place the sliced potatoes in the large bowl, add the butter mixture into it. Using disposable cooking gloves if available, make sure all the potato slices are coated with the mixture. Sprinkle and coat the potatoes with 1 cup of Parmesan.
- In the prepared muffin tin, place and stack the potato slices into the muffin tin until they are about 1/2 inches above the muffin tin. The potato stacks will shrink as they bake.
- Once all the potatoes are stacked, sprinkle the remainder 1/4 cup of Parmesan over the top and bake for about 45 minutes until potatoes are crispy and golden brown.In the middle of the bake, you can "fluff" the layers of potatoes as the slices tend to stick together so it's best to loosen them during the bake.
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