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

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.

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

Potato Stacks

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Bowl

Knife

Oven

Muffin Pan

Papertowel

Mandolin

Bowl

Ingredients

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NUTRITIONAL INFORMATION 195.5 kcal = 820kj /per portion

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Potato Stacks

Utensils

Cutting board

Bowl

Knife

Oven

Muffin Pan

Papertowel

Mandolin

Bowl

Ingredients

Instructions

Related Recipes

NUTRITIONAL INFORMATION 195.5 kcal = 820kj /per portion

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Recipe ratings (0)

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Related recipes

Provision Au Gratin

Shepherd's Pie

Cheesy Potato Corn Cakes

Brown Butter Sweet Potatoes

Cheesy Baked Frenchies