Potato Stacks

Name: Potato Stacks
Prep time: 88 min
Cook time: PTM
Total time: 88 min
Yield: 6.00 porciones
Ingredients: 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

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

Ingredients

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

Instructions

Preheat oven to 350oF (180oC). Grease a muffin pan and set aside.
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.
On a separate cutting board cut beets in a similar manner and keep in a separate bowl.
Drain the liquid from the potatoes and pat dry with a dish towel / paper towels. Set aside in a large bowl.
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.
In the greased muffin tins, interchange layers of potato slices with beets.
Sprinkle remaining cheese and parsley atop stacks.
Bake for 45minutes or until stacks are cooked through
Serve hot.