• Total

    76
  • difficulty

    Easy

Potato Stacks

Utensils

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    Cutting board

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    Bowl

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    Knife

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    Oven

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    Muffin Pan

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    Papertowel

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    Mandolin

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    Bowl

Ingredients

Portions: 6

  • 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)
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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.

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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

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