| Carbohydrates | 18.4 gs |
| Energy | 195.5 kcal |
| Fats | 11.4 gs |
| Fiber | 3.4 gs |
| Protein | 6 gs |
| Saturated Fats | 6.8 gs |
| Sodium | 344.3 mg |
Total
76difficulty
Easy
Potato Stacks
Utensils
Cutting board
Bowl
Knife
Oven
Muffin Pan
Papertowel
Mandolin
Bowl
Ingredients
Portions: 6
- 0.5 Pound Potatoes (peeled)
- 0.5 Pound Sweet Potatoes (peeled)
- 0.5 Pound Beets (peeled)
- 1/4 Cup Butter
- 1 Teaspoon MAGGI® Season-Up All Purpose Powdered Seasoning
- 1 Teaspoon Dried Parsley
- 3/4 Cup Parmesan cheese (grated)
Instructions
- 1.Preheat oven to 350˚F (180˚C). Grease a muffin pan and set aside.
- 2.Using a mandolin or sharp knife, slice potatoes and sweet potatoes thinly 1/8th or 1/16th of an inch. Soak sliced potatoes in water to prevent discoloration.
- 3.On a separate cutting board cut beets in a similar manner and keep in a separate bowl.
- 4.Drain the liquid from the potatoes and pat dry with a dish towel / paper towels. Set aside in a large bowl.
- 5.Melt the butter and add Season Up All Purpose stirring to mix thoroughly. Pour the butter mixture and ½ cup cheese over the potatoes. Toss so that all slices have been coated.
- 6.In the greased muffin tins, interchange layers of potato slices with beets. Sprinkle remaining cheese and parsley atop stacks.
- 7.Bake for 45 minutes or until stacks are cooked through. Serve hot.
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