Potato Stacks
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Total: 88minPreparation: 88min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 350oF (180oC). Grease a muffin pan and set aside.
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Using a mandolin or sharp knife, slice potatoes and sweet potatoes thinly 1/8th or 1/16th of an inch
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Soak sliced potatoes in water to prevent discoloration.
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On a separate cutting board cut beets in a similar manner and keep in a separate bowl.
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Drain the liquid from the potatoes and pat dry with a dish towel / paper towels. Set aside in a large bowl.
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Melt the butter and add Season Up All Purpose stirring to mix thoroughly.
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Pour the butter mixture and ½ cup cheese over the potatoes. Toss so that all slices have been coated.
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In the greased muffin tins, interchange layers of potato slices with beets.
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Sprinkle remaining cheese and parsley atop stacks.
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Bake for 45minutes or until stacks are cooked through
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Serve hot.
Nutritional information 200kcal = 839kj /per portion
- 200.48 Calories Energy
- 5.64 Grams Protein
- 19.98 Grams Carbohydrates
- 446.22 Milligrams Sodium
- 11.34 Grams Fats
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