Potato Stacks
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Total: 76minPreparation: 31minCooking: 45min
- Portions: 6
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 350˚F (180˚C). 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. 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. 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. Sprinkle remaining cheese and parsley atop stacks.
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Bake for 45 minutes or until stacks are cooked through. Serve hot.
Utensils
- Oven
- Muffin Pan
- Knife
- Mandolin
- Bowl
- Cutting board
- Bowl
- Papertowel
Nutritional information 195kcal = 818kj /per portion
- 195.43 Calories Energy
- 6.04 Grams Protein
- 18.44 Grams Carbohydrates
- 510.80 Milligrams Sodium
- 11.38 Grams Fats
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