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Potato Stacks

already cooked this dish.
  • Total: 88min
    Preparation: 88min
  • Portions: 6.00
  • Difficulty: Intermediate

Nutritional information 200kcal = 839kj /per portion

  • 200.48 Energy
  • 5.64 Grams Protein
  • 19.98 Grams Carbohydrates
  • 446.22 Milligrams Sodium
  • 11.34 Grams Fats


  • ½ lb Potatoes, peeled
  • ½ lb Sweet potatoes, peeled
  • ½ lb Beets, peeled
  • ¼ cup Butter
  • 1 Tsp MAGGI Season Up All Purpose
  • 1 tsp Dried parsley
  • ¾ cup Parmesan cheese, grated


    1. Preheat oven to 350oF (180oC). 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

    3. Soak sliced potatoes in water to prevent discoloration.

    4. On a separate cutting board cut beets in a similar manner and keep in a separate bowl.

    5. Drain the liquid from the potatoes and pat dry with a dish towel / paper towels. Set aside in a large bowl.

    6. Melt the butter and add Season Up All Purpose stirring to mix thoroughly.

    7. Pour the butter mixture and ½ cup cheese over the potatoes. Toss so that all slices have been coated.

    8. In the greased muffin tins, interchange layers of potato slices with beets.

    9. Sprinkle remaining cheese and parsley atop stacks.

    10. Bake for 45minutes or until stacks are cooked through

    11. Serve hot.

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