Name: Potato Stacks
Prep time: 31 s
Cook time: 45 s
Total time: 76 s
Yield: 6
Cuisine: Global,Local
Ingredients: 0.5 Pound Potatoes; 0.5 Pound Sweet Potatoes; 0.5 Pound Beets; 1/4 Cup Butter; 1 Teaspoon MAGGI® Season-Up All Purpose Powdered Seasoning; 1 Teaspoon Dried Parsley; 3/4 Cup Parmesan cheese

Difficulty Easy

Portions: 6

Total 76 min

Utensils

Oven

Muffin Pan

Knife

Mandolin

Bowl

Cutting board

Bowl

Papertowel

Ingredients

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.

INFORMACIÓN NUTRICIONAL
195.5 kcal = 820kj /per portion

18.4 g	Carbohydrates
195.5 kcal	Energy
11.4 g	Fats
3.4 g	Fiber
6 g	Protein
6.8 g	Saturated Fats
344.3 mg	Sodium

Potato Stacks

Utensils